Zucchini, Parmesan style (Parmigiana di zucchine) from Marcella's Italian Kitchen by Marcella Hazan

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Notes about this recipe

  • nicolepellegrini on June 30, 2020

    As I was preparing this, I was ready to be disappointed. There didn't seem to be enough zucchini after frying it to fill the baking dish/go with the amount of sauce and cheese specified. However, the eggs beaten with the cheese managed to "puff" it up and it came out really nicely after baking. The thin zucchini slices developed a texture much like pasta sheets, so it was more reminiscent of a vegetable lasagna then eggplant parm to me. But nothing wrong with that - the DH and I were both very pleased with how the final dish tasted. I might still use some more zucchini next time, however.

  • chawkins on September 14, 2014

    Different from most other zucchini Parmesan recipe, in that the Parmesan cheese is mixed into couple of beaten eggs. The eggs absorb some of the liquid extruded from the zucchini, so that seems to be a good idea.

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