Zucchini Parmigiana with Ricotta
Zucchini Parmigiana is an Italian American summer favorite made when the zucchini is overflowing and abundant. Crispy zucchini cutlets are layered with tomato basil sauce, a trio of cheeses including ricotta, mozzarella and pecorino and fragrant basil pesto then baked until melty and delicious.
Servings: 10 servings
Equipment
Ingredients
- 4-5 cups tomato basil sauce + more for serving (either purchased or homemade)
- 1 batch (1x recipe) panko crusted zucchini (can be baked or fried)
- 8 ounces block mozzarella, diced or shredded (can use fresh mozzarella)
- 1 cup ricotta cheese (about 8 ounces)
- ¼ cup grated pecorino or parmesan cheese
- About ¼ cup basil pesto, either homemade or purchased (optional)
Instructions
- Prep and gather all ingredients according to specifications above. Make a batch of Baked Panko Crusted Zucchini if you don’t already have it on hand. Place a rack in the middle of the oven and preheat to 375℉. Secure a large baking dish. (The one I used was 11” x 9” x 2.5”; 9”x13” works too!)(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Layer the following ingredients in the order listed over the entire surface of the baking dish:• Tomato basil sauce (enough to lightly cover the bottom)• Zucchini (in a single layer)• More tomato basil sauce scattered over the zucchini• Ricotta and grated cheese scattered over surface• Small dollops of pesto scattered over the surface (if including)
- Then, continue with additional layers of zucchini, sauce, cheeses and pesto scattered over the surface until the baking dish is full or until you have no more zucchini. Finish the top layer with cheese, sauce and pesto.
- Place the baking dish, uncovered, on the middle rack of a 375℉ preheated oven. Bake for about 20 to 25 minutes or until the cheese is melted and bubbly. If you prefer a charred cheese topping, you can place it under the broiler for a minute or so (but don’t walk away as it can burn quickly!)
- After baking, let the zucchini parm rest for about 15 to 20 minutes before serving and eating to allow it to settle and firm up a bit. Serve with extra sauce and fresh basil leaves, if desired. Buon Appetito!
Video
Notes
- Use as much or as little of each ingredient as you want. The above amounts are a guideline.
- Start with a thicker tomato sauce if you can as it will help to ensure that the final product does not get watery.
- If you prefer to cook the zuchini parmesan in a pan on the stovetop, go for it! I suggest a large, nonstick pan. Use the same layering procedure as indicate above cook it, covered, over medium/medium-low heat until heated through.
- Store leftovers in an air-tight container in the refrigerator for up to 5 days. Zucchini Parmigiana also freezes really well, either before or after baking. Make sure it is sealed or covered well (airtight) and then you can hold it in the freezer for up to 3 months. Thaw in the fridge or place directly in the oven, covered, at 350°F until heated through.
