In thinking about zucchini, it occurred to me that there was no reason one couldn’t cook them alia parmigiana, like eggplant. Basically, that is what this dish is, with some changes I thought suit the zucchini. I have eliminated oregano; instead of baking the dish with uncooked tomatoes, I first made a light tomato sauce with olive oil, onion, and parsley; finally, I enriched the grated Parmesan with beaten egg. Its taste is neither superior nor inferior to eggplant parmigiana: It is different, perhaps more polished and urbane.
© 1986 Marcella Hazan estate. All rights reserved.