Zucchini Parmigiana | Light, Cheesy & Packed with Layers of Comfort

This lighter version of the classic Parmigiana swaps eggplant for thinly sliced zucchini — layered with mozzarella, ham, and finished with a golden Parmesan crust. Quick to assemble and perfect served warm or cold, it’s a comforting Italian dish with a fresh, summery twist.

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About This Dish

Zucchini Parmigiana, or “Parmigiana di Zucchine,” is a lighter, faster alternative to the traditional eggplant version. Originating from southern Italy, this dish combines fresh zucchini, creamy mozzarella, smoky ham, and a golden Parmesan topping — creating that signature Italian comfort in every layered bite. Serve it straight from the oven or cold the next day — it’s delicious either way!

Ingredients (Serves 4–5)

Zucchini:	5 medium (about 1.1 lb / 500 g)
Mozzarella:	170 g (6 oz)
Ham (prosciutto cotto or deli ham):	300 g (10.5 oz)
Parmesan Cheese:	To finish (about ½ cup / 50 g)
Salt:	To taste
Extra Virgin Olive Oil:	For greasing (about 2 tbsp / 30 ml)

How to Make It

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins

Step 1: Slice zucchini thinly using a mandolin or knife — keep slices even for layering.
Step 2: Slice mozzarella and lightly grease a baking tray with olive oil.
Step 3: Layer ingredients: zucchini, salt, mozzarella, ham — then repeat until the tray is full.
Step 4: Finish with a final layer of zucchini, mozzarella, ham, and a generous sprinkle of Parmesan.
Step 5: Bake at 350°F (180°C) for 20–30 minutes, until golden and bubbly.
Step 6: Let rest 5–10 minutes before slicing — serve warm or cold.

Tucci’s Tips

Use firm zucchini — they slice more evenly and release less water while baking.

For a vegetarian version, skip the ham and add extra cheese or grilled vegetables.

Let it rest before cutting — the layers will hold together beautifully.

Variations

With Tomato Sauce: Add a thin layer of tomato passata between each layer for extra flavour.
Cheese Lovers: Mix mozzarella with provolone or ricotta for extra richness.
Herb Boost: Sprinkle fresh basil or oregano between layers for a fragrant finish.

Did You Know?

Historical Fact: The traditional Parmigiana originated in southern Italy — particularly in Naples and Sicily — where families layered fried vegetables with cheese and sauce as a Sunday meal tradition.

Fun Fact: In some Neapolitan homes, Zucchini Parmigiana is served cold as a picnic dish — its flavours deepen and become even richer overnight.

Share Your Dish!

Did you make this cheesy layered classic? Share your Zucchini Parmigiana on Instagram or TikTok and tag @cooking.with.tucci — I’d love to see your version!

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Storage & Thank You

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or enjoy cold — it’s delicious both ways.

Can it be frozen? Yes — freeze individual portions for up to 1 month. Reheat in a preheated oven at 180°C (350°F) until hot throughout.

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