Zucchini Parmigiana

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recipe by Jules Clancy https://thestonesoup.com/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

This delicious dinner is another idea inspired by me playing around with the weekly meal plan recipes. My Irishman isn’t eating eggplant at the moment because of the FODMAPS situation. But I really felt like the eggplant parmigiana in the meal plan. Hey presto zucchini parm!

Inspired by: https://thestonesoup.com/blog/2019/07/22/zucchini-parmigiana/

recipe updated 27 Jan. 2020


  • Zucchini icon
    800g (about 4⅛)
  • Parmesan cheese icon
    Parmesan cheese
    ½ cup (about 70g)
  • Olive oil icon
    Olive oil
    as needed
  • Salt icon
    as needed
  • Almond meal icon
    Almond meal
    100g (about ½ cup)
  • Tomato purée icon
    Tomato purée
    ½ cup (120ml)
  • Mozzarella cheese icon
    Mozzarella cheese
    200g (about 1½)
  • Mixed green salad icon
    Mixed green salad
    as needed


  • kCook icon Wooden spoon
  • kCook icon Baking dish - 2 quart
  • kCook icon Large serving bowl

Step preview

  1. Pre-heat oven - 250°C
  2. Add zucchini to a clean baking dish
  3. Drizzle with olive oil
  4. Season with salt
  5. Roast - 20 min, 250°C
  6. Stir
  7. Add almond meal to the baking dish
  8. Stir carefully until just combined
  9. Pour purée into the baking dish
  10. Top with parmesan cheese and mozzarella cheese
  11. Bake until light golden - approx 7 min, 250°C
  12. Sprinkle with parmesan cheese
  13. Add mixed green salad to a clean large serving bowl
  14. Serve
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