Zucchini Parmesan

Eggplant has nothing on this warm and cheesy baked zucchini dish.


  • 1 ricotta
  • 1/2 bunch basil leaves
  • 3 tablespoons olive oil
  • Salt
  • 3 zucchini, cut lengthwise
  • Black pepper
  • 2 eggs, beaten
  • 1 cup white flour
  • 1/2 cup grated mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 4 cups tomato sauce


  1. In a food processor, blend the ricotta, basil and olive oil to make a paste. Season with salt and set aside.
  2. Lay out 2 slices of zucchini side by side, allowing them to overlap. Season with pepper, then dip in flour, then in eggs. Fry in oil until well browned.
  3. Transfer to a cutting board and top fried zucchini with a portion of the filling. Roll into a cylinder. Repeat with remaining zucchini.
  4. Arrange zucchini rolls in a baking dish, and sprinkle with the mozzarella and Parmesan cheese.
  5. Bake in preheated oven at 350°F for approximately 25 minutes, or until the cheese is lightly browned.
  6. Serve zucchini over a portion of tomato sauce.