The summer is approaching and zucchini too… and we will have them for several months yet. During this time I would like to share with you different recipes. When a vegetable remains for a long time on the market benches or in our home vegetable garden, we need to use our creativity to cook it in different ways. Today here is a zucchini parmigiana with basil pesto.

Ingredients (for 4 people):

  • zucchini 17,6 oz
  • mixed fresh cheese (like mozzarella, caciotta or stracchino) 8,8 oz
  • parmesan cheese 7 oz (grated)
  • 2 tablespoons of wehat flour
salt q.s.
  • pepper q.s.

for the basil pesto:

  • 1 bouquet of basil
  • a handful of pine nuts
  • extra virgin olive oil q.s.
  • salt q.s.


  1. Clean zucchini and cut them into small slices as thin as you can.  
  2. Put them on a plate and cover with flour. 
  3. Cut in small cubes all the cheese. 
  4. Blend tha basil leaves with pine nuts, salt and extra virgin olive oil. You have to obtain a cream.  
  5. Heat the oven 356F (fanned).  
  6. Cover a baking pan with baking paper and start placing zucchini slices. Add some salt and pepper.
  7. Cover with pesto and cheese and place the second layer zucchini crossing the first.
  8. Continue with other layers till you’ve finished the ingredients: remember to end with cheese.
  9. Cover the pan with aluminium foil and cook for about 15/20 minutes. Remove the foil and cook for other 10 minutes.
  10. Let zucchini rest out of the oven for 2 or 3 minutes and serve them warm.