Make this comforting courgette parmigiana, then check out our baked parmesan courgettes, Greek lamb-stuffed courgettes, harissa lamb-stuffed courgettes and stuffed marrow. Now try more courgette recipes.

Courgette parmigiana recipe


  • 75ml olive oil, plus 2 tbsp
  • 4 garlic cloves, finely chopped
  • 1 tsp chilli flakes
  • 690ml onion and garlic passata
  • 20g basil, torn
  • 700g courgettes, cut into 1cm slices lengthways
  • 1 tbsp red wine vinegar
  • ½ tbsp caster sugar
  • 250g mozzarella
  • 75g parmesan, grated
  • 2 tbsp pine nuts, optional
  • green salad, to serve


  • STEP 1

    Pour 2 tbsp of olive oil into a medium pan over a medium heat. Once shimmering, cook the garlic and chilli flakes for 2-3 mins or until the garlic is turning lightly golden. Pour in the passata with a splash of water.

  • STEP 2

    Toss in the basil and a pinch of salt, then bring to a boil. Reduce to a simmer and put a lid on the pan, keeping it slightly ajar. Leave to bubble for 20-25 mins.

  • STEP 3

    Pour 75ml of oil into a deep frying pan and warm over a medium heat. Fry the courgettes in batches for 2-3 mins on each side until golden. Drain on kitchen paper.

  • STEP 4

    Once the sauce has reduced, pour in the vinegar and sprinkle in the sugar. Season to taste.

  • STEP 5

    Heat the oven to 200C/180C fan/gas 6. Pour a ladleful of sauce onto the bottom of a roasting dish. Lay some fried courgettes on top and scatter over some mozzarella and parmesan. Keep layering the ingredients until used up, saving some mozzarella and parmesan for the top.

  • STEP 6

    Sprinkle the pine nuts on the top, then cook in the oven for 30-35 mins or until golden and bubbling.

  • STEP 7

    Leave to cool for 15 mins before serving with a green salad, if you like.

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A grey plate topped with green leaves, orange peaches and a ball of white cheese

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