Zucchini alla Parmigiana

4.86 from 7 votes

Layers of roasted zucchini, mozzarella, Parmigiano Reggiano, and marinara are baked until golden and bubbly.

Prep Time15

Cook Time45

salting time45

Total Time1 45

Course: Main Course

Cuisine: Italian

Servings:

Slice zucchini into 1/4" strips. Layer in a colander and sprinkle salt over each layer. Let the zucchini sit for 30- 45 minutes to release water. Before moving on to next step rinse the zucchini to remove the salt and pat completely dry.
Place zucchini strips on a baking sheet (parchment paper prevents sticking). Coat the zucchini with olive oil and season with 1/2 teaspoon of Kosher salt and a 1/2 teaspoon of black pepper. Roast zucchini in the oven for 25 minutes at 375f.
Spoon a thick layer of marinara sauce into a 9 by 13 baking dish. Place roasted zucchini strips in one layer then the mozzarella (dividing equally between layers). Grate some Parmigiano Reggiano on top as well. Sprinkle some torn basil leaves and finally spoon more sauce onto the layer. Repeat process for subsequent layers.
Bake in the oven for 20-25 minutes at 375f until bubbly. If you want, carefully broil the parmigiana for 1-2 final minutes to make the top golden. Watch the whole time to prevent burning!
Wait 20 minutes before eating to let the parmigiana settle and solidify. Enjoy!

Use this marinara sauce. Or make your own or use a store-bought version.
A mandoline works great to get equal thickness zucchini slices.
Salting helps remove a lot of excess water from the zucchini. If in a rush you can skip this step, but the parmigiana will be much more watery.
Leftover zucchini parmigiana can be refrigerated for up to 3 days. Reheat in the oven at 350f until warm or in the microwave if in a rush.
Freeze for up to 6 months and reheat in the oven at 350f until hot.