At home, we call this dish "quick Parmigiana." No grill, no extensive preparation, no recipe intricacies — everything is straightforward. Of course, Melanzane alla Parmigiana, or eggplant Parmigiana, is a classic Italian dish. But this version is a simplified variation using zucchini, and it’s just as flavorful.
- 2 large zucchini
- 100 ml pasata or light tomato paste (diced tomatoes in their own juice also work)
- dried oregano
- the best unrefined olive oil you can find
- sea salt
- 100-120 g of young cow's cheese (options: soft bryndza, sulguni, or mozzarella. Not suitable: halloumi, paneer, or feta, as they don’t melt)
- 30-40 g Parmesan or any other aged, crumbly cheese (I use a very aged goat cheese)
Preheat the oven to 200°C. If available, set it to grill mode. Slice the zucchini thinly into 3–4 mm slices and place them on a parchment-lined baking sheet. Lightly drizzle with olive oil and roast at high heat for about 10 minutes until lightly browned.
In a baking dish, layer the ingredients as follows:
- A layer of roasted zucchini
- A layer of cheese
- A thin layer of passata
- Generously sprinkle with dried oregano and a pinch of salt
- Drizzle with olive oil
Repeat these layers—zucchini, fresh cheese, passata, oregano, salt, and olive oil—until you have 3–4 layers, depending on the size of your baking dish. Finish with a layer of passata, oregano, and a generous topping of grated Parmesan.
Bake at 170°C without grill mode for 40–60 minutes, depending on the size and depth of the dish. The top layer should turn golden and slightly crisp.
Preheat the oven to 200°C. If available, set it to grill mode. Slice the zucchini thinly into 3–4 mm slices and place them on a parchment-lined baking sheet. Lightly drizzle with olive oil and roast at high heat for about 10 minutes until lightly browned.
In a baking dish, layer the ingredients as follows:
- A layer of roasted zucchini
- A layer of cheese
- A thin layer of passata
- Generously sprinkle with dried oregano and a pinch of salt
- Drizzle with olive oil
Repeat these layers—zucchini, fresh cheese, passata, oregano, salt, and olive oil—until you have 3–4 layers, depending on the size of your baking dish. Finish with a layer of passata, oregano, and a generous topping of grated Parmesan.
Bake at 170°C without grill mode for 40–60 minutes, depending on the size and depth of the dish. The top layer should turn golden and slightly crisp.
