Try this easy Zucchini Parmigiana in a skillet for a quick Italian dish.

Parmigiana di zucchine in padella

For those who think skillet Zucchini Parmigiana isn’t as good as the baked version, you haven’t tried our recipe yet! This dish proves that classic Italian recipes can evolve without losing their essence. Enjoy layers of zucchini, rich tomato sauce, melted mozzarella, and the distinctive aroma of basil.

Zucchini replaces eggplant, the skillet takes the place of the oven, and cooking time is reduced, while still achieving that soft, cheesy texture that makes this dish a true comfort food. Zucchini Parmigiana in a skillet is a summer favorite, perfect for when gardens are abundant, and there’s a desire to serve something simple, genuine, and flavorful.

Ideal for an informal dinner, enjoy it freshly made or at room temperature. This dish celebrates the simplicity of Italian cooking with quality ingredients, transforming everyday meals into something special. Sometimes, all you need is a skillet to rediscover a classic.

Explore Other Parmigiana Variations

• Grilled Zucchini Parmigiana
• White Zucchini Parmigiana
• Grilled Eggplant Parmigiana
• One-pot Parmigiana
• Air Fryer Parmigiana

Ingredients

• 4 medium zucchinis
• 200g mozzarella cheese
• 500ml tomato sauce
• 50g grated Parmesan cheese
• Fresh basil leaves
• Olive oil
• Salt and pepper to taste

Instructions

1. Slice the zucchinis and lightly fry them in olive oil until golden.
2. In a skillet, spread a layer of tomato sauce.
3. Layer the fried zucchini, mozzarella slices, and more tomato sauce.
4. Sprinkle with Parmesan cheese and fresh basil.
5. Repeat the layering process until all ingredients are used, finishing with a layer of mozzarella and Parmesan on top.
6. Cover and cook on low heat until the cheese melts and bubbles.
7. Serve hot or at room temperature.

Total Time: 40 min

Cuisine: Italian