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+ servings

Zucchine Alla Parmigiana (Zucchini Parmesan)


  • 4 cups Tomato Basil Sauce (see recipe below)
  • 6 medium-sized zucchini
  • 1 tsp kosher salt
  • 6 hard-boiled eggs, cut into ¼" slices
  • 2 Tbsp olive oil
  • 12 oz fresh mozzarella, drained and sliced
  • 1 ½ cups grated Parmesan cheese
  • 1 handful fresh basil leaves
  • 1 handful mint leaves
  • sea salt and freshly ground black pepper


  • Prepare and Grill the Zucchini
  • Preheat the grill
  • Slice the zucchini length-wise, about ⅓" thick (they'll need to be sturdy enough to hold up on the grill)
  • Sprinkle the slices with 1 tsp kosher salt and set them aside in a colander to drain for 30 minutes. Rinse them well, pat dry with paper towels, and brush with olive oil.
  • Grill over low to medium heat for 10 minutes or until golden brown, turning once. (You can also use a grill pan)

  • Assemble the Dish
  • Preheat the oven to 400° F
  • Prepare a 9x9 baking dish or something roughly the same size (I used a 10" round cast-iron pan)
  • Ladle enough tomato sauce into the bottom of the pan to make a thin layer
  • Cover with a layer of zucchini, then mozzarella slices, egg slices, Parmesan, basil and mint leaves, and a pinch or two of freshly ground black pepper.
  • Repeat.
  • You may want the last layer to be zucchini before being covered completely with the last of the tomato sauce and Parmesan.
  • Bake for 40 minutes or until the cheese is golden and bubbly.
  • Let stand for 15 or 20 minutes before serving.