Zucchini Parmigiana

Zucchini Parmigiana

with Herby Garlic Ciabatta and Insalata Caprese

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Parmigiana is a Northern Italian classic. It's traditionally made with fried eggplant but we're using zucchini here for a lighter taste. All the classic flavours remain for a delectable riff on a classic.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

454 g


1 can

Diced Tomatoes

⅓ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

1 tsp

Dried Oregano

¼ cup

Parmesan Cheese, shredded


125 g

Fresh Mozzarella


2 unit

Ciabatta Roll


10 g


113 g

Grape Tomatoes

1 tbsp

Balsamic Vinegar


⅓ cup

Panko Breadcrumbs


1 tbsp

Italian Seasoning

Not included in your delivery

Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories758 kcal
Fat45 g
Saturated Fat18 g
Carbohydrate61 g
Sugar17 g
Dietary Fiber7 g
Protein31 g
Cholesterol83 mg
Sodium1582 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Small Bowl
Large Non-Stick Pan
8x8" Baking Dish
Measuring Cups
Baking Sheet
Silicone Brush
Measuring Spoons
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 425°F (to bake the parmigiana and toast the ciabatta buns). Start prepping when your oven comes up to temperature!

Wash and dry all produce.* Halve the tomatoes. Mince or grate the garlic. Slice the zucchini lengthwise into 1/4-inch thin strips. Slice the mozzarella ball into 1/4-inch thick slices. Gently pat the mozzarella slices dry with paper towel. In a small bowl, combine the Parmesan and panko. Season with salt and pepper. Set aside.


Heat a large non-stick pan over medium-high heat. Add a few zucchini slices to the dry pan. Cook until softened and golden-brown, 2-3 min per side. Transfer to a plate and set aside. Repeat with the remaining zucchini slices. (NOTE: Don't overcrowd the pan. This will stew the zucchini slices rather than brown them nicely.)


In another small bowl, stir together the diced tomatoes and Italian seasoning. In an 8x8-inch baking dish, spoon over 1/3 cup diced tomatoes. Layer over half the zucchini slices and 1/3 portion of the mozzarella.


Repeat with the remaining diced tomato mixture, remaining zucchini and 1/3 portion of the mozzarella. Dollop with half the pesto. (NOTE: We'll use the rest later in the salad!) Sprinkle over the panko mixture. Bake the zucchini parmigiana on the top shelf of the oven, until warmed through and the panko mixture is golden-brown, 12-15 min.


Meanwhile, in another small bowl, stir togther the garlic, dried oregano and 1 tbsp oil. Season with salt and pepper. Cut each ciabatta bun in half and brush the cut-side with the garlic oil. Arrange on baking sheet cut-side up and toast in the centre of the oven until lightly golden-brown, 5-6 min. (TIP: Keep an eye on your ciabatta so that it does not burn!)


Meanwhile, in a medium bowl, toss together tomatoes, remaining pesto, 1 tbsp vinegar and 1 tbsp oil. Season with salt and pepper. Divide the zucchini parmigiana between plates. Serve with garlic ciabatta and tomato salad.