This zucchini dish is a longstanding family favourite. Similar to eggplant parmigiana, the zucchini are first coated in a batter or breadcrumbs, shallow fried and then baked between layers of rich Tomato Salsa and mozzarella cheese. Whenever my brothers and I go back home and visit mum, she will always include this dish as part of “the kids are visiting” repertoire – it’s comfort food at its heartiest.
Many of my contributions are styled on my family’s recipes and this offering is one that falls under this umbrella. However, my reworked Zucchini di Parmigiana is a much healthier version than my mums. In keeping with my healthy and clean eating outlook on food, I chose to bake the zucchini instead of frying them and I crumbled goats cheese fetta instead of using mozzarella as my cheese of choice.
To make this a vegan dish, you can substitute the goats cheese with a vegan approved cheese such as soy or a nut cheese.
As with many dishes that have a tomato base, this Zucchini di Parmigiana tastes equally as delicious the following day and can be either re-heated or eaten cold; which makes this a great make ahead dish for a picnic or for a work or school lunch.