Courgettes are at their absolute best right now — sweet, tender, and bursting with flavour, which makes this the perfect moment to put them centre stage. A lighter take on the classic aubergine parmigiana, this version swaps in courgettes for a dish that feels just as comforting but a touch more delicate. Layers of tender courgette, rich tomato sauce, and melting cheese come together in the oven for a Mediterranean classic that works equally well as a hearty side or a full vegetarian main.
Serves: 4
Prep time: 25 minutes (plus 30 minutes resting)
Cook time: 30 minutes
Difficulty: Easy
Ingredients
5–6 medium courgettes
300g passata
250g mozzarella, sliced or cubed
80g Parmigiano Reggiano, grated
Fresh basil leaves
Extra virgin olive oil
Salt and black pepper to taste
Method
Step 1 — Prepare the courgettes
Wash and trim the courgettes, then slice them thinly lengthways using a mandoline or a sharp knife. Lay the slices out, sprinkle lightly with salt, and leave to rest for 30 minutes to draw out excess moisture. Pat dry thoroughly with kitchen paper.
Step 2 — Cook the courgettes
Arrange the courgette slices on a baking tray lined with parchment, drizzle with a little olive oil, and season lightly. Bake in a preheated oven at 180°C (fan 160°C) for 10–15 minutes, turning halfway, until softened and lightly golden. This step replaces frying and keeps the dish lighter.
Step 3 — Season the sauce
While the courgettes cook, season the passata with a pinch of salt, a drizzle of olive oil, and a few torn basil leaves. Stir and set aside.
Step 4 — Drain the mozzarella
Place the mozzarella in a sieve set over a bowl and leave to drain while you assemble the dish, to prevent excess liquid in the finished bake.
Step 5 — Layer the parmigiana
Lightly oil a baking dish. Spread a thin layer of passata over the base, then add a layer of courgette slices, overlapping slightly. Top with a little more sauce, a scattering of mozzarella, and a dusting of Parmigiano. Repeat the layers until all the ingredients are used, finishing with a final layer of sauce, mozzarella, and a generous handful of Parmigiano.
Step 6 — Bake
Bake in a preheated oven at 180°C (fan 160°C) for 25–30 minutes, until golden and bubbling on top. Leave to rest for 10–15 minutes before slicing — this allows the layers to set so each portion holds together.
Step 7 — Serve
Finish with a few fresh basil leaves and serve warm, or at room temperature on a warm day.
Tips and notes
Salting and draining the courgettes before cooking is essential — without it, the dish can turn watery once baked.
Slice the courgettes as evenly as possible, ideally with a mandoline, so each layer cooks at the same rate.
This dish keeps well in the fridge for two to three days, and the flavour deepens overnight, making it an excellent make-ahead option.
For a smokier variation, swap the mozzarella for smoked scamorza.
Shop the recipe
A simple dish like this depends entirely on the quality of its ingredients. Our shop stocks authentic Italian passata, fresh mozzarella, and Parmigiano Reggiano DOP — everything you need to do this Mediterranean classic justice.
Buon Appetito!
