Love Layered in Every Taste
Mamma's Garden Fresh Parmigiana di Zucchine is more than just a dish; it's a warm hug from the heart of the family kitchen. Each layer of this beloved recipe is a testament to the nurturing spirit of home-cooked meals. Hand-sliced zucchini, intertwined with rich cheeses and aromatic herbs, creates a symphony of flavours that sings of tradition and togetherness. Whether gathering around the table on a festive occasion or enjoying a quiet, cozy dinner, this dish wraps you in warmth and love just like Mamma’s.
Servings: 6-8 people
Prep Time: 30 minutes
Cooking Time: 40 minutes (plus 10 minutes for resting)
Cooking Level: Beginner
Ingredients:
6 large zucchini, thinly sliced lengthwise
2 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmigiano Reggiano cheese
1/2 cup Asiago cheese, shredded
2 cloves garlic, minced
Salt and pepper to taste
Olive oil
Kitchen Utensils:
Baking dish (approximately 9x13 inches)
Large skillet
Mixing bowl
Spoon or spatula
Knife
Cutting board
Directions:
Prep the Zucchini:
Preheat your oven to 375°F (190°C).
Slice the zucchini lengthwise into thin strips using a mandolin or a sharp knife for uniform thickness.
Season the zucchini slices with salt and let them sit for 10 minutes to draw out excess moisture. After 10 minutes, pat the slices dry with paper towels to remove moisture and excess salt.
Cook the Zucchini:
Heat a large skillet over medium-high heat and brush it lightly with olive oil.
In batches, sauté the zucchini slices until they are golden brown on both sides, about 1-2 minutes per side. Place the cooked slices on paper towels to drain any excess oil.
Assemble the Parmigiana:
In a small bowl, mix together the minced garlic with a couple of olive oil tablespoons, set aside.
Spread a thin layer of marinara sauce on the bottom of a baking dish.
Arrange a layer of the sautéed zucchini slices over the sauce. Brush the zucchini with the garlic oil, then sprinkle with some mozzarella, Asiago, and Parmigiano Reggiano cheese.
Repeat the layering process with the remaining ingredients, finishing with a layer of cheeses on top.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and continue to bake for another 10-15 minutes or until the cheese on top is golden and bubbly.
Serve:
Let the zucchini parmigiana sit for about 10 minutes before slicing. This rest time helps the layers set, making it easier to serve.
Garnish with fresh basil or parsley if desired, and enjoy!
This recipe is perfect for anyone wanting to recreate that special feeling of a home filled with the aromas of a lovingly prepared meal, just like Mamma used to make. Enjoy the blend of simple ingredients and rich flavours that make this Parmigiana di Zucchine a family favourite.
Important Tip:
Please note a 9x13-inch baking dish would work perfectly. This size allows ample space for layering the zucchini and ensures even cooking of the layers. If you prefer a thicker layer of zucchini and cheese, you could opt for a slightly smaller dish, such as an 8x8-inch or 9x9-inch, but keep in mind this may slightly increase the baking time.
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