Vegetable Parmigiana

Feeds 4-6

Prep 7 mins

Cooking Time 50 mins


2 large potatoes (peeled, halved cut lengthwise and into half moons*

3 Zucchini, cut lengthwise into thin strips

3 large tomatoes, halved and cut into half-moons

Approx 1/2 cup olive oil

Sea salt & ground black pepper

1/2 cup breadcrumbs 

2 tablespoons fresh thyme finely chopped

2 tablespoons fresh oregano finely chopped (or 1 tablespoon dried oregano)

1 tablespoon fresh rosemary finely chopped

1/2 cup freshly grated Parmesan 

2 clove garlic finely chopped 


*Note: make sure the potatoes are cut into thin pieces (approx 2-3mm to ensure they cook through)


  1. Preheat the grill to medium/high heat 
  2. Line a large baking tray and layout the zucchini and potatoes. Coat with a drizzle of olive oil and season with salt. 
  3. Grill them for approximately 3-5 minutes or until the zucchini starts to colour. This process will evaporate some of the excess water from the veg, so they don’t go soggy. If you don’t have a grill, you could do this step in a fry pan. 
  4. Preheat the oven to 180 degrees celsius.
  5. Combine the breadcrumbs, Parmesan, chopped garlic, pinch of salt, pepper and chopped herbs. For a quick option, place all the items in a food processor and whizz til combined. 
  6. Coat a deep oven dish approximately 28cm x 22cm with 2 tablespoons of olive oil. 
  7. From the shorter side of the dish, start your line each of the vegetables so they stack against each other. Eg, start with the zucchini, then tomatoes the potatoes. 
  8. Sprinkle each layer with the herbed crumb. 
  9. Complete the process until all the vegetables are stacked. Sprinkle the remaining crumb over the top of the vegetables and pour over the remaining olive oil.
  10. Bake for 30-40 minutes. Just before it’s finished cooking, drizzle with extra olive oil.
  11. This combo tastes even better the next day. Best served at room temperature. 

Recipe inspired by cookbook The Tucci Table 

Vegetable Parmigiana

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