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Zucchini Parmigiana

(Serves 6-8)



4 whole zucchini
1kg potatoes, peeled
1 brown onion, finely sliced
2 cloves garlic, finely sliced
2 x400g tins tomato
1 cup grated Parmesan cheese
Salt & pepper
Basil, roughly chopped
Olive oil


Slice the zucchini and potatoes 1cm thick and shallow fry both sides until softened. Place onto absorbent paper to soak up excess oil.
In a baking tray, pour some of the tomatoes, then begin layering, by firstly placing an even layer of the cooked zucchini then potato, then garlic and onion, then repeat the layers ending with the tomato. Season with salt and pepper and sprinkle with grated Parmesan
Place into a preheated oven at 200C for 30 minutes.


Zucchini Parmigiana