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


  • 5-6 courgettes, sliced about 1cm thick
  • 2 eggs
  • for coating flour
  • olive oil
  • 1 egg, hard-boiled and sliced
  • 30g pecorino, grated
  • 500g ricotta
  • 6 – 8 leaves basil
  • 2 handfuls rocket
  • 5 tbsp  extra-virgin olive oil


  • STEP 1

    For the basil and ricotta pesto, put all the ingredients in a food processor, season, add a splash of warm water and whizz until smooth, then set aside.

  • STEP 2

    In a pan of boiling salted water, parboil the courgettes for 2-3 minutes, then drain well and pat them dry with paper towel.

  • STEP 3

    Beat the eggs in a bowl. Put the flour in a separate bowl. Coat the courgette slices first in the flour and then dip them in the egg.

  • STEP 4

    Heat 4 tbsp olive oil in a wide frying pan over medium heat, and fry the courgette for about 3 minutes on each side.

  • STEP 5

    Heat the oven to 180C/fan 160C/gas 4. In a 20cm square or round baking dish, put a layer of courgette slices, followed by half the basil and ricotta pesto, half the sliced boiled egg and half the grated pecorino. Continue layering the courgette, pesto, egg and pecorino, finishing with grated pecorino on top. Season well with salt and pepper. Cover with foil and bake in the oven for 20–25 minutes, then finish under a hot grill for 8–10 minutes until golden.


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