Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Courgette Parmigiana: A Summer Feast Bursting with Sicilian Colours and Flavours
Dive into the vibrant tastes of Sicilian summer with this irresistible courgette parmigiana – a dish that’s as colourful as it is delicious!
📖 What is it
Dive into the vibrant tastes of Sicilian summer with this irresistible courgette parmigiana – a dish that’s as colourful as it is delicious!
🛒 Ingredients
- ✓ 2 large Napoli-style courgettes
- ✓ 1 kg ripe tomatoes
- ✓ 1 onion
- ✓ 150 g aged caciocavallo cheese
- ✓ a few fresh basil leaves
- ✓ extra virgin olive oil
- ✓ Trapani sea salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Picture yourself wandering through a sun-drenched Sicilian countryside, where the air is filled with the scents of fresh herbs and ripening vegetables. This courgette parmigiana captures the essence of that scene – light yet full of regional richness. The gentle warmth of the sun-kissed courgettes, the fragrant pop of freshly picked basil, and the deep, mellow aroma of aged cheese come together in a comforting Mediterranean classic that’s best enjoyed in good company.
👨🍳 Preparation
- 1
Wash and dry the courgettes, then slice them into rounds about 5mm thick.
- 2
Fry the courgette slices in plenty of extra virgin olive oil until golden, then drain them on kitchen paper and sprinkle lightly with salt.
- 3
To make the sauce: cook the chopped tomatoes with half an onion and a sprig of basil, then pass them through a food mill before returning the purée to the pan with the chopped onion, seasoning with salt and pepper. Let it simmer gently until thickened.
- 4
In a ceramic baking dish, layer the fried courgettes, tomato sauce, and grated caciocavallo, adding a few fresh basil leaves between the layers.
- 5
Finish with a final layer of courgettes, sauce, and a generous sprinkling of cheese.
- 6
Bake in a preheated oven at 200°C for about 20 minutes, until the top is golden and crispy.
- 7
Allow to rest for a few minutes, then serve the parmigiana warm or at room temperature.
💡 Tips and Variations
- •
For a more refined version, use a well-aged DOP caciocavallo and slice the courgettes paper-thin using a mandoline, ensuring even cooking and a delicate texture.
- •
Try frying the courgettes in a non-stick pan with less oil, or grill them for a lighter dish with a subtle smoky note.
- •
While courgettes are the star with their sweet, fresh flavour, feel free to experiment by adding grilled aubergines or roasted peppers for a vegetarian twist.
- •
Enhance the complexity by stirring in a pinch of dried oregano powder to the tomato sauce and a splash of courgette cooking water during layering to boost the umami.
- •
For a vegan take, swap the caciocavallo for a cashew-based plant cheese or sprinkle nutritional yeast to achieve that savoury depth without dairy.
- •
Key to success is the slow, gentle cooking of the tomatoes and properly drying the fried courgettes – this is what brings the signature crispness of Sicilian parmigiana.
📦 Storage
- • To preserve the flavour and texture, keep the parmigiana in an airtight container in the fridge for up to 3 days.
- • For longer storage, portion it out and freeze in suitable bags for up to two months; thaw slowly in the fridge before reheating.
- • Reheat in a fan oven at 180°C for about 15 minutes to restore the crunchy top layer and revive the dish’s delightful aroma.
🍷 Pairing
This dish pairs wonderfully with a crisp Sicilian white wine like Grillo, which complements the sweet courgettes and robust caciocavallo beautifully. Alternatively, a floral, almond-toned Catarratto works superbly, or for something a little different, a Ligurian Vermentino offers freshness and a pleasing mineral finish.
If you’re longing to bring a true taste of Sicily to your table, this courgette parmigiana is a delight that’s both simple and soulful. It captures summer’s bounty in every bite and is sure to become a favourite for sharing with family or friends. Do give it a go – you can almost feel the Mediterranean sunshine in every mouthful!
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