Courgette, Chickpea & Mozzarella Gluten Free Parmigiana

If you’re after a cheesy, comforting hug of a dish that’s also gluten-free, this one’s for you! Think of it as a lasagna-style bake, but lighter and packed with roasted courgettes, chickpeas, and a rich tomato sauce. It’s perfect for dinner parties since it can be made ahead of time. Serve with charred corn and a citrusy butter lettuce salad for a fresh contrast.

Serves: 2 (main) | 3 (side)

Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr

Ingredients:

Main Ingredients:

  • 200g cooked chickpeas

  • 3 medium courgettes, halved & sliced lengthways (½ cm thick on a mandolin)

  • 30g Grana Padano, grated

  • 1 ball mozzarella, torn

  • 1 tbsp olive oil

  • Salt & pepper, to taste

For the Tomato Sauce:

  • 500g cherry tomatoes on the vine, halved (keep the vine!)

  • 8 garlic cloves, thinly sliced

  • 3 tbsp olive oil

  • 2 tbsp tomato purée

  • 1 tsp oregano

  • 90ml vegetable stock

  • Bunch of basil (stalks finely chopped, leaves for layering)

  • Pinch of salt & pepper

  • 300-400ml sunflower oil

Method:

Step 1: Make the Tomato Sauce

  1. Set a large saucepan over medium-high heat and add 3 tbsp olive oil.

  2. Stir in the sliced garlic and fry gently for 2 minutes until lightly golden.

  3. Add the basil stalks, tomato purée, halved cherry tomatoes, vegetable stock, oregano, salt & pepper.

  4. Place the tomato vines on top (they add extra depth of flavour!). Cover and simmer gently for 10 minutes.

  5. Remove from heat, check seasoning, and set aside.

Step 2: Fry the Courgettes

  1. Heat 300-400ml sunflower oil in a large frying pan over high heat.

  2. Fry the courgette slices in batches for 2-3 minutes per side until lightly golden.

  3. Drain on kitchen paper and repeat until all are cooked.

Step 3: Assemble & Bake

  1. Preheat oven to 190°C (fan 170°C, Gas Mark 5).

  2. Remove the tomato vines from the sauce.

  3. Grab a 9-inch baking tray and spread a thin layer of sauce on the bottom.

  4. Layer the ingredients in this order:

  • Courgettes

  • Tomato sauce

  • ⅓ mozzarella

  • Torn basil leaves

  • ⅓ chickpeas

  • Grated Grana Padano

  • Salt & pepper

  1. Repeat for two more layers.

  2. Finish with a final courgette layer, seasoning, and a drizzle of olive oil.

  3. Bake for 25 minutes until bubbling and golden.

  4. Let it rest for 10 minutes before serving.

ITALIAN, VEGETARIAN, DINNER, DINNER PARTYNina Parkergluten free, vegetarian dinner, Chickpeas, courgette recipes, TRAY BAKE