If you love zucchini as much as I do, you will love this quick and easy recipe. It is the perfect thing to make with in-season zucchini (courgette or baby marrow) and is a fantastic vegetarian meal or side dish. Layered with a rich tomato sauce, Parmesan and Mozzarella cheese, it’s guaranteed to be a crowd-pleaser.
How to make baked zucchini Parmesan
Slice fresh zucchini into long strips using a sharp knife. You could use a mandolin or vegetable peeler too, I just like the slices a little thicker. Fry in a hot pan in batches until golden brown on both sides. To make the tomato sauce, strain canned chopped tomatoes then combine with tomato Passata (also called strained tomatoes), fresh garlic, chilli or red pepper flakes, dried basil, dried oregano and thyme. Season with a pinch of sugar and salt. To assemble layer the cooked zucchini with the tomato sauce and grated or shredded cheese. Finish with a generous layer of mozzarella cheese. Cover with foil then bake for 30-45 minutes until the sauce is thick and bubbling and a knife is easily inserted. If you want to brown the top, bake for another 5-10 minutes until golden. Remove from the oven and allow to rest for 10-20 minutes then top with fresh basil leaves and serve.
Is passata and tomato puree the same thing?
Tomato puree is a cooked tomato product whereas tomato passata is strained tomatoes without any seeds or skins. Tomato puree is a lot more concentrated and the two aren’t really interchangeable. If you can’t find tomato passata, using marinara sauce in this recipe is perfectly fine.
How to reheat Zucchini Parmesan?
If making this zucchini Parmesan recipe ahead, you can bake it without the top layer of cheese until done then allow to cool completely, cover and refrigerate. To finish, top with mozzarella and bake for 20-30 minutes until bubbling.
Zucchini Recipes
