Courgettes Parmigiana Style

The traditional “Parmigiana” is made with aubergines but I urge you to try this version as it really is quite delicious.  The courgettes soak up very little oil which makes it a much lighter dish, whilst still incredibly satisfying and it is a brilliant way to use up a glut of courgettes if you grow them! It also freezes well.  If you can, try to cook the courgettes on a griddle or barbecue it is so much better.  If not a heavy bottom frying pan will do fine.


6 large courgettes

Olive oil for frying courgettes

1 tub of Chilli Gourmets Tomato & Chilli Sauce (Mild)

250g of buffalo mozzarella

2 large handfuls of parmesan cheese, freshly grated

2 handfuls of dried breadcrumbs


  1. Slice the courgettes lengthways but on a slight diagonal about 1/2 cm thick. Heat your griddle pan, barbecue or frying pan, until really hot. Brush each courgette generously with olive oil and cook on both sides until lightly charred. Unless you are using a nice wide barbecue you will most likely have to cook them in batches
  2. As each batch is cooked remove them and immediately season generously with ground black pepper and salt while they are still hot
  3. Tear up the mozzarella into small pieces about the size of a walnut. Warm through the tomato sauce in a small pan.
  4. You need a large oven proof dish, earthenware is preferable but not essential. Start with a layer of your courgette slices, then smear over a layer of sauce and dot it with mozzarella. The number of layers will depend on the size of your dish but I usually go for about three ending up with a layer of tomato sauce and mozzarella.
  5. Combine the parmesan with the breadcrumbs and sprinkle this over the top of your final layer.
  6. Place the dish in the oven and bake at 190°C/375°F/gas 5 for half an hour until crisp and golden on top. I like to serve this with an undressed green salad and crusty bread but if you want to make this dish go further it can be served with pasta.



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