Ricette: Summer Harvest Meal

In Recipes by Sarah

Zucchini al parmigiano | Baked ZUCCHINI PARMESAN

While zucchini al parmigiano is often served straight from the oven, it’s also very satisfying when served cold, if you have leftovers or if you want to make the dish ahead. Let the dish cool to room temperature before refrigerating; it will keep for up to 2-3 days.

A white platter on a natural colored linen tablecloth, with seven thin slices of baked zucchini covered in breadcrumbs, garnished with parsley. With a folk lying across the zucchini.

Serves 6 as a side dish

80 grams (approx. 3/4 cup) breadcrumbs

2 oil-packed anchovies

40 grams freshly-grated Parmigiano-Reggiano

1 garlic clove, green stem removed

4 sprigs of parsley, plus more leaves for serving

Pinch of dried oregano

Salt and freshly ground black pepper

4 medium-sized zucchini, trimmed

5 dried bay leaves

Extra-virgin olive oil, for drizzling


Preheat the oven to 190°C/375°F. Line a baking sheet with parchment paper.

In a food processor, combine the breadcrumbs, anchovies, parmesan, garlic, parsley, oregano, and a pinch of salt and pepper. Pulse until the garlic and parsley are finely chopped and the mixture is homogenous.

Use a mandolin or potato peeler to thinly slice the zucchini lengthwise into long strips. Arrange the zucchini on the baking sheet, add the bay leaves and the breadcrumb mixture, and toss to coat. Drizzle with olive oil.

Transfer the baking sheet to the oven and cook until the zucchini are golden-brown and the outside is slightly crispy, about 20 minutes. Rotate the pan halfway through cooking if it doesn't seem to be cooking evenly.

Remove and discard the bay leaves. Transfer the zucchini to a large plate and drizzle with additional olive oil. Sprinkle with the remaining parsley and serve.