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Zucchini Parmigiana

Zucchini Parmigiana

Course Dinner
Cuisine Italian, Mediterranean
Keyword 30-minutes, cheese, simple, tomato, zucchini
Cook Time 30 minutes
Servings 2 people


  • 4 medium zucchini 800g / 28oz
  • 100 g (3.5oz) almond meal
  • 1/2 cup tomato passata or puree
  • 200 g (7oz) bocconcini or mozzarella
  • 50 g (2oz) grated Parmesan and extra to serve
  • salad to serve


  1. Turn your oven to 250C (480F). Slice zucchini into rounds about 1cm (1/2in) thick. Place in a baking dish, drizzle with a little oil, sprinkle over a little salt and roast for 20 minutes.

  2. Stir and add almond meal. Stir again so some of the almond meal gets mixed in but most stays on top.
  3. Pour over the tomato. Top with torn chunks of bocconcini. Sprinkle over Parmesan.
  4. Bake for another 5-10 minutes or until cheese is melted and golden. Serve with salad.

Recipe Video