Courgette Parmigiana

Ingredients

• 2 clovesgarlic
• 800 gchopped tomatoes
• 15 gbasil
• to tastesalt
• to tasteblack pepper
• as neededolive oil
• 3courgettes
• 4eggs
• 100 gplain flour
• 15 gbasil
• 75 gParmesan
• 200 gmozzarella
• 300 mlolive oil

Instructions

1. 1

   Make the sauce

   Finely chop the garlic. Warm olive oil in a pan over a medium heat and sweat the garlic for about a minute. Add the chopped tomatoes and about half a can of water. Tear in the basil and season with salt to taste. Reduce the heat, cover and cook for about 25 minutes.

2. 2

   Preheat the oven

   Heat the oven to 180°C (354°F).

3. 3

   Fry the courgette

   While the sauce cooks, slice the courgettes lengthways into 1 cm slices. Lightly beat the eggs with salt and pepper. Coat the slices in flour, then dip them in the egg. Heat 300 ml olive oil in a large pan. When hot, fry the courgette for a couple of minutes on each side until golden. Lift out and drain on kitchen paper.

4. 4

   Layer the dish

   Spread a little tomato sauce over the base of an ovenproof dish. Add a layer of courgette, then more sauce. Sprinkle with grated Parmesan, pieces of torn mozzarella and basil leaves. Continue layering with the remaining ingredients, finishing with Parmesan and mozzarella.

5. 5

   Bake covered

   Cover the dish with foil and bake for 20 minutes.

6. 6

   Finish baking

   Remove the foil and bake for another 10 minutes.

7. 7

   Rest and serve

   Take the dish out of the oven and leave it to rest for about 15 minutes before serving.

What is courgette parmigiana?

Parmigiana di zucchine is an Italian baked dish built around courgettes, tomato sauce and cheese. This version coats and fries the courgette before layering it, giving the vegetables a golden outside and a tender finish in the oven.

The tomato sauce, basil, Parmesan and mozzarella bring the familiar savoury, aromatic combination that makes each layer work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 33g protein, 43g carbs, 40g fat.

The flour, eggs and courgettes contribute carbohydrates, while the mozzarella, Parmesan and frying oil provide much of the fat. The eggs and cheeses also supply protein. Pair a serving with salad or other vegetables for a fresh contrast and a more varied plate.

Build a balanced tomato sauce

Garlic first: sweat it gently in olive oil for about a minute, without letting it brown. That gives the sauce a mellow garlic flavour.

Tomatoes and basil: the added water helps the sauce cook down over its 25 minutes. Keep it covered on a low heat and season with salt to taste.

Get the courgette coating right

Even slices: cut the courgettes lengthways into 1 cm slices so they cook at a similar rate. Dust each slice with flour before dipping it in beaten egg.

Golden edges: fry the coated slices for a couple of minutes on each side, then drain them on kitchen paper. The pan should be hot enough to brown the coating rather than leave it pale and oily.

Layer for a tender bake

Start with sauce: spread a little across the dish before adding the first layer of courgette. This helps keep the base moist as the parmigiana bakes.

Keep the layers even: distribute the sauce, grated Parmesan, mozzarella and basil as you go. Finish with both cheeses, as directed, for a well-covered top.

Check the texture and timing

The first 20 minutes under foil allow the layers to heat through while retaining moisture. The final 10 minutes uncovered help the top finish baking.

Resting matters: leave the dish for about 15 minutes after baking so it settles and is easier to serve.

Choose what to serve alongside

A crisp green salad or simply dressed leaves offer a fresh contrast to the soft, cheesy bake. Crusty bread is useful for mopping up any tomato sauce.

For a larger meal, serve it alongside a simple grain or roasted vegetables, keeping the parmigiana as the main feature.

Recipe notes & tips

• Cut the courgettes to an even 1 cm thickness so the slices fry consistently.
• Drain the fried slices on kitchen paper before assembling the dish.
• Grate the Parmesan before you start layering to make assembly easier.
• Tear the basil by hand as the recipe directs.
• Let the baked dish rest for about 15 minutes before cutting into it.

Variations

• Add oregano: stir a little into the tomato sauce for another herbal note.
• Use smoked mozzarella: swap it for the mozzarella for a gently smoky flavour.
• Add chilli: season the sauce with chilli flakes if you like a little heat.
• Make smaller portions: layer the ingredients in individual ovenproof dishes.
• Serve with salad: add crisp leaves dressed simply with olive oil and vinegar.

Common mistakes to avoid

• Browning the garlic: keep the heat moderate and sweat it briefly so it does not turn bitter.
• Uneven slices: cut the courgettes to a consistent 1 cm thickness for more even frying.
• Pale coating: wait for the oil to heat before adding the coated courgette.
• Wet fried slices: drain them on kitchen paper before layering to remove excess oil.
• Skipping the rest: leave the dish for about 15 minutes so it is easier to serve.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in an ovenproof dish until hot throughout; the coating may be softer after storage.

Frequently asked questions