Fried courgette, a thick tomato sauce and soft mozzarella form the layers, while seasoned breadcrumbs create a crispy topping. Let the dish rest for a little while after baking so you can serve neat portions.
Parmigiana is often made with aubergine, tomato sauce and cheese; there are several regional versions and ways of preparing it. This version uses courgette, so it isn’t a classic melanzane alla parmigiana. Courgettes are most widely available in the warmer months, but you can also make this bake out of season with firm ones. Choose courgettes that feel heavy and have smooth skin; very large ones can contain a lot of seeds and moisture.
The most important step comes before the baking dish: fry the courgette slices in a hot pan. This evaporates some of their moisture and browns the cut sides. Arrange the slices in a single layer and cook them in batches if needed; an overcrowded pan cools down and makes the vegetables more likely to steam. Use a wide frying pan and add just a little oil at a time. The courgette doesn’t need to be completely cooked yet, as it will continue cooking between the sauce and cheese.
Simmer the tomato sauce briefly until it is no longer watery. A thick layer of sauce makes the dish soggy, while a thin layer adds plenty of flavour without overpowering the courgette. Mozzarella melts soft and stringy; drain fresh mozzarella well and pat it dry if needed. Grated Parmesan adds a saltier, more savoury note. If you don’t have Parmesan, use another hard cheese that grates well. For a slightly firmer result, replace some of the mozzarella with grated provolone.
The crumb topping is deliberately thin: breadcrumbs, olive oil and cheese brown on top, while the inside stays soft. Panko makes larger, airier crumbs; fine breadcrumbs form a more even layer. Use stale bread that you grind yourself if you prefer coarser, irregular pieces. Add the crumbs only over the top layer and don’t press them down, so they can toast instead of becoming soggy.
Serve the parmigiana after a short rest, with basil and, for example, a green salad with a fresh dressing. Toasted bread is also good for mopping up the tomato sauce. Store leftovers covered in the fridge and reheat within two days until piping hot throughout; the crumbs will be less crispy. If you have time, reheat them uncovered in the oven to dry out the topping a little.
Preheat the oven to 200 °C (180 °C fan). Pat the mozzarella dry. Sprinkle the courgette slices with about half a teaspoon of salt.
Heat a large frying pan over medium-high to high heat. Fry the courgette in batches with a little of the olive oil, about 2 minutes per side, until the slices are browned and slightly softened. Add more oil between batches if the pan is dry. Set the cooked slices aside.
Heat 1 tablespoon of olive oil in a saucepan over medium heat. Fry the garlic for 30 seconds without letting it brown. Add the passata, oregano, the remaining salt and some black pepper. Simmer gently for 10–12 minutes, until the sauce has thickened slightly.
In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil and 20 g of the Parmesan. Spread a thin layer of tomato sauce over the bottom of an oven dish about 20 by 30 cm. Add a layer of courgette, some mozzarella and Parmesan. Repeat the layers, finishing with a thin layer of sauce.
Spread the breadcrumbs evenly over the top. Bake the dish for 20–25 minutes, until the sauce bubbles around the edges and the crumbs are golden brown.
Let the parmigiana rest for 10 minutes. Scatter the basil leaves over the top and serve in portions.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.