Layered, bubbling comfort food
Zucchini Parmigiana
Layered fried zucchini with homemade marinara, mozzarella, Parmigiano-Reggiano, and fresh basil.
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Ingredient amounts below are scaled to 8 servings. Cooking time, temperature, and pan size may still need adjustment.
Ingredients
- 4½ lb medium zucchini
- About 1½ Tbsp Diamond Crystal kosher salt
- Refined olive or peanut oil for frying
- 12 oz shredded low-moisture whole-milk mozzarella
- ¾ cup finely grated Parmigiano-Reggiano
- About ½ cup torn fresh basil
- 28 oz whole peeled tomatoes, blended smooth
- 2 Tbsp extra-virgin olive oil
- 1 large garlic clove
- 1–2 sprigs fresh basil
- 1 Tbsp chicken bouillon
Directions
- 01
Slice the zucchini lengthwise into approximately ¼-inch planks.
- 02
Season with kosher salt and drain for 1 hour, then blot every plank very dry.
- 03
Make the marinara with olive oil, garlic, blended tomatoes, basil, and chicken bouillon; simmer until thick.
- 04
Heat 1 inch of frying oil to 350°F.
- 05
Fry in batches until tender and lightly golden, 6–8 minutes per batch. Do not flour or bread.
- 06
Layer marinara, zucchini, mozzarella, Parmigiano, and basil in a 9×13-inch dish. Repeat for at least three layers.
- 07
Bake uncovered for 30–35 minutes until bubbling and browned.
- 08
Rest for 20–25 minutes, then finish with torn basil.