Grilled courgette parmigiana

Ingredients

• 800 gCourgettes
• 20 gPecorino
• To tasteBasil
• To tasteExtra-virgin olive oil
• 500 gTomato passata
• 1 cloveGarlic
• To tasteBasil
• 1 teaspoonExtra-virgin olive oil
• To tasteFine salt
• 40 gBreadcrumbs
• 10 gPecorino
• To tasteExtra-virgin olive oil
• To tasteFine salt

Instructions

1. 1

   Grill the courgettes

   Wash the courgettes, trim off the ends and dry them well. Slice lengthways into pieces about 5 mm thick. Grill on a very hot griddle, turning halfway through; allow about 6 minutes in total.

2. 2

   Start the sauce

   Set the grilled courgettes aside to cool. Meanwhile, heat 1 teaspoon of oil in a frying pan, add the garlic clove and a few basil leaves, and let their flavours infuse briefly. Stir in the tomato passata.

3. 3

   Simmer the passata

   Season with salt and cook over a medium-low heat for about 30 minutes. When the sauce is ready, turn off the heat, remove the garlic and set the sauce aside. In a small bowl, combine the breadcrumbs with 2 teaspoons of grated pecorino.

4. 4

   Season the topping

   Add a pinch of salt to the breadcrumb mixture and stir. Spread a thin layer of sauce over the bottom of a 19 x 19 cm baking dish.

5. 5

   Layer the dish

   Arrange a first layer of grilled courgettes in the dish. Add more passata and a few basil leaves torn by hand.

6. 6

   Finish the layers

   Sprinkle with a little pecorino, then continue alternating the ingredients until they are used up; you should have 3 layers in total. Finish with a layer of tomato and basil, then scatter over the prepared breadcrumb mixture.

7. 7

   Bake until golden

   Drizzle with a little oil and bake in a preheated conventional oven at 180°C for about 40 minutes, until a golden crust forms. Leave to stand until just warm before serving so the parmigiana holds together better, then add a few more basil leaves.

What is courgette parmigiana?

Parmigiana is an Italian-style layered bake, often made with aubergine, tomato and cheese. This version uses grilled courgettes instead, with basil and pecorino between the layers.

Grilling the courgettes first gives them colour and helps avoid adding excess moisture to the bake. A breadcrumb and pecorino topping brings a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 201 calories, 7g protein, 22g carbs, 10g fat.

Courgettes and passata provide most of the carbohydrates, while pecorino and olive oil contribute much of the fat; the cheese also supplies some protein. Pair a portion with a bean salad or another protein-rich side and extra vegetables for a more balanced plate.

Grilling the courgettes

Even slices: cut the courgettes lengthways to about 5 mm thick so they grill in roughly the same time. Dry them well after washing to help them colour on the hot griddle.

Hot griddle: arrange the slices in a single layer and turn them halfway through the 6 minutes. Grill in batches if needed, rather than piling them up.

Building the tomato sauce

Garlic and basil: briefly warm them in the teaspoon of oil to flavour the pan, then add the passata. Remove the garlic after the sauce has simmered for about 30 minutes.

Slow simmer: keep the heat at medium-low and allow the sauce to cook gently. This gives it time to thicken before it is layered with the courgettes.

Layering for a firm bake

Thin base: spread only a light coating of sauce across the bottom of the 19 x 19 cm dish. It helps the first courgette layer sit in place without making the base overly wet.

Three layers: alternate grilled courgettes, passata, basil and pecorino, finishing with tomato and basil. Keep the layers even so the dish warms through consistently.

Getting the topping crisp

Breadcrumb mix: combine the breadcrumbs with the grated pecorino and a pinch of salt before sprinkling it over the top. A final drizzle of oil helps it brown in the oven.

Golden crust: bake at 180°C for about 40 minutes, watching for a browned topping. Rest the dish until just warm before cutting so its layers can settle.

Serving and timing

The recipe takes about 110 minutes overall, including the sauce simmer and oven time, so it is useful to have the ingredients ready before assembling. You can grill the courgettes while the sauce cooks.

Serve it as a main with bread or a simple green salad. For a fuller meal, add potatoes or another side that suits the table.

Recipe notes & tips

• Dry the courgette slices thoroughly before grilling so they brown more readily.
• Use a hot griddle and cook the courgettes in batches if the surface is crowded.
• Tear the basil by hand as you assemble the layers.
• Keep the tomato layer on top under the breadcrumb mixture for an even crust.
• Let the baked dish stand until just warm before slicing and serving.

Variations

• Add mozzarella: layer a little between the courgettes for a softer, cheesier centre.
• Use aubergine: grill aubergine slices in place of some or all of the courgette.
• Add chilli: stir a little chilli into the passata for gentle heat.
• Make it gluten-free: use gluten-free breadcrumbs for the topping.
• Change the herbs: add a little oregano to the passata alongside the basil.

Common mistakes to avoid

• Slicing unevenly: some pieces may stay firm while others soften; aim for slices about 5 mm thick.
• Crowding the griddle: the courgettes may not colour well; grill them in batches.
• Skipping the sauce simmer: a thin sauce can leave the layers watery; cook it for about 30 minutes as directed.
• Using too much sauce in each layer: the dish can become loose; spread it in a moderate, even coating.
• Serving straight from the oven: the layers may slide apart; let the dish stand until just warm.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in an oven until hot throughout; the breadcrumb topping may soften after storage.

Frequently asked questions