Courgette Parmesan

    25 min

    A wonderful vegetarian dish that everyone will love. Courgettes are coated in a Parmesan crumb, pan-fried with mozzarella and served with tomato sauce.

    89 people made this

    Serves: 4 

    • 2 eggs
    • 60g seasoned breadcrumbs
    • 40g grated Parmesan cheese
    • 1 teaspoon garlic salt
    • 1 courgette
    • 5 tablespoons olive oil
    • 120g grated mozzarella cheese
    • 250g tomato based pasta sauce, heated

    Prep:17min  ›  Cook:8min  ›  Ready in:25min 

    1. Beat the eggs in a shallow bowl. In a second bowl, mix seasoned breadcrumbs, grated Parmesan cheese and garlic salt.
    2. Slice the courgette into 5mm rounds, using a sharp knife or mandoline.
    3. Heat the olive oil in a large frying pan over medium heat until the oil is rippling, but not smoking.
    4. Dip the courgette slices into the beaten egg, then into the crumbs and place in the frying pan in a single layer. Fry the courgette slices until golden brown, about 3 minutes, then flip them over and fry until the slices are cooked through, tender yet firm and golden brown on the other side. Sprinkle the mozzarella cheese over the slices and cook the slices 1 to 2 more minutes to allow the cheese to melt.
    5. To serve, spoon hot pasta sauce onto plates and top with fried courgette slices and melted cheese.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.


    Courgette Parmesan
    Courgette Parmesan

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    Reviews & ratings
    Average global rating:

    Reviews in English (79)


    I baked them for around 20 minutes at 375, turning them over halfway through the baking time, but other than that followed the recipe exactly. Served over pasta with the sauce and mozzarella for an easy and quick meal!  -  02 May 2010  (Review from Allrecipes US | Canada)


    I put my zucchini slices in a bag with flour first so the egg would stick better. This was a tasty side dish.  -  20 Feb 2010  (Review from Allrecipes US | Canada)


    This was easy and just what I was in the mood for! I had one medium-size zuke so I cut the crumb mixture in half--1/4 c. each of bread crumbs and parm and 1/2 tsp. garlic salt. It still ended up being more than enough. I also used 1/4 c. olive oil for frying and it was perfect. I didn't serve them with sauce, but ate as a snack with the melted cheese and it was delicious!  -  15 Sep 2009  (Review from Allrecipes US | Canada)