Zucchini Parmigiana

No one family can eat all the zucchini coming its way during the summer—my garden practically spews out fully formed zucchini like an assembly line—but you can, and you probably should, try to use as much as you can. Zucchini is packed with vitamins and antioxidants, including vitamin A, which boosts the immune system. The problem? It’s not necessarily packed with flavor. The good news is that means it’s versatile. You can make zucchini bread, zucchini fritters, zucchini noodles. 

In this simple side dish, the zucchini is mostly a vehicle for tomato sauce and parmesan. Besides nutrients, it adds texture, so it’s important not to let it get mushy, which is why I cut the zucchini slices relatively thick.

• Kids can help cut the zucchini into coins. Don’t worry about whether they’re uniform. (Or if you care that much, discreetly adjust them later.)

• Don’t use a gigantic zucchini. It’ll be too watery.

YIELD: Serves 4 | TIME: 40 minutes | MESS: ¼

INGREDIENTS

Dad, What's for Dinner?: Lifesaving Recipes to Avoid Meltdowns, Have Fun in the Kitchen, and Keep Your Kids Well Fed David Nayfeld

• 3 medium zucchini (about 7 ounces/200g each), cut into 1 1/2-inch (4cm) coins

• 2 cups (470ml) Pomodoro Sauce (recipe follows; see Note)

• Kosher salt

• 2/3 cup freshly grated Parmigiano-Reggiano cheese (2 ounces/55g)

• 11/2 tablespoons extra-virgin olive oil

• 4 or 5 fresh basil leaves, for garnish

DIRECTIONS

1. Preheat the oven to 450°F.

2. Place the zucchini coins in a 9 × 13-inch (23 × 33cm) baking dish.

3. Taste the pomodoro sauce and add salt to taste. Pour the sauce over the zucchini, making sure it covers it, and top with the parmesan cheese. Drizzle with the olive oil.

4. Bake until the zucchini is tender but not mushy, 30 to 40 minutes (depending on the water content of your pomodoro sauce and zucchini).

5. Serve garnished with basil leaves.

STORAGE: Allow to cool, then store in an airtight container in the refrigerator for up to 5 days.

NOTE: If you don’t have homemade pomodoro on hand, a jar of good store-bought pomodoro sauce will work. Keep in mind that store-bought sauce tends to be more watery than my version and the last thing you want is a soup-y parmigiana. So, before you start, heat the sauce over medium heat in a small saucepan for 10 minutes until it is slightly reduced. Make sure you check the seasoning

POMODORO SAUCE

INGREDIENTS 

• 3 1/3 cups (790ml) extra-virgin olive oil

• 24 garlic cloves (120g) (about 2 or 3 heads), thinly sliced

• 8 (28-ounce/794g) cans crushed tomatoes

• 4 bunches basil (6 1/2 ounces/180g), leaves picked

• 1/4 cup (40g) kosher salt

DIRECTIONS

1. In a large saucepot, heat 2 cups (470ml) of the olive oil over high heat until warm, not hot. Add the garlic and once it starts to sizzle and becomes fragrant, add the tomatoes, the basil, and the salt.

2. Offset the lid and bring to a boil. Once it starts to boil, reduce the heat to medium and keep partially covered. Allow to rapidly simmer for 45 to 60 minutes, depending on the size of your pan, stirring occasionally so the sauce does not scorch. As it cooks, the olive oil should float toward the top.

3. Remove from the heat, add the remaining 1 1/3 cups (320ml) olive oil, and slowly mix it in. Stir it for a minute to fully incorporate.

STORAGE: If freezing, allow the sauce to cool. Portion about 4 cups (1 L) into 1-gallon (3.8L) freezer bags, seal, and store for up to 3 months.

From DAD, WHAT’S FOR DINNER? © 2025 by David Nayfeld. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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