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Alice Zaslavsky’s one-pan pumpkin parma

Name: Alice Zaslavsky’s one-pan pumpkin parma recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 kent pumpkin (about 900g), washed and cut into 2cm cubes (no need to peel); 40.00 ml extra virgin olive oil, plus extra, to drizzle; 1 onion, finely chopped; 3-4 garlic cloves, crushed; 40.00 ml extra virgin olive oil; 3 x 400g cans whole cherry tomatoes; 1/4 bunch flat-leaf parsley, stems and leaves finely chopped; 1/4 bunch basil, leaves and softer stems finely chopped; Pinch of dried oregano; 20.00 ml red wine vinegar; 1/4 tsp brown sugar; 100g breadcrumbs; 200g mozzarella; 40g parmesan; 60ml olive oil; 40.00 ml finely chopped flat-leaf parsley; 40.00 ml finely chopped basil

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10m

30m

Alice Zaslavsky’s one-pan pumpkin parma — Rochelle Eagle

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by Alice Zaslavsky from Weeknights with Alice (Murdoch Books)

Cookbook author and food writer

Sep 29, 2026

“For a midweek vego parma, pumpkin really pops! Microwaving it first helps to halve the cooking time, but if you’re zap-less, just bake the pumpkin longer until it collapses (another 20 minutes should do it). The breadcrumbs help bulk out the mix and make the top terrifically textural. I prefer panko for their shape and crunch, but if you’ve got some homemade breadcrumbs handy, use them first! Basil stems can vary based on variety and season – chop them in only if you can bend them easily. A crisp radicchio salad with a splash of zippy red wine vinegar would be an ideal side here.” – Alice Zaslavsky.

You’ll need a wide shallow casserole or large deep baking dish for this recipe.

This is an edited extract from Weeknights with Alice by Alice Zaslavsky, Murdoch Books, RRP $45.00. Photography by Rochelle Eagle.

1/2 kent pumpkin (about 900g), washed and cut into 2cm cubes (no need to peel)
2 tbs extra virgin olive oil, plus extra, to drizzle

Herby tomato sauce

1 onion, finely chopped
3-4 garlic cloves, crushed
2 tbs extra virgin olive oil
3 x 400g cans whole cherry tomatoes
1/4 bunch flat-leaf parsley, stems and leaves finely chopped
1/4 bunch basil, leaves and softer stems finely chopped
Pinch of dried oregano
1 tbs red wine vinegar
1/4 tsp brown sugar

Cheesy panko topping

2 cups (100g) panko breadcrumbs
2 cups (200g) coarsely grated firm mozzarella
1/2 cup (40g) coarsely grated Parmigiano Reggiano or parmesan
1/4 cup (60ml) extra virgin olive oil
2 tbs finely chopped flat-leaf parsley
2 tbs finely chopped basil

Method

1.

Toss the onion, garlic and olive oil in a wide shallow casserole or large deep baking dish. Cover and whack into your cold oven, then crank the temperature to 220°C/200°C fan-forced and leave for about 15 minutes, so the onion can start to soften and caramelise.
2.

Meanwhile, tumble the pumpkin into a mixing bowl that comfortably fits it all. Sprinkle with a pinch of salt flakes, add the olive oil and toss to coat. Transfer to a microwave-safe container, keeping the schmutzy bowl handy. Cover and microwave for 10 minutes on high. The pumpkin will collapse and let out some sweet liquid.
3.

In your schmutzy bowl, toss together all the cheesy panko topping ingredients. Set aside.
4.

Once the oven is heated and the onion mix is translucent and starting to caramelise, pour in the tomatoes, sloshing out each tin with a tablespoon or so of water and pouring that in, too. Stir in the remaining sauce ingredients with 1 tsp salt flakes, then taste for seasoning. Whack a lid on (or cover with foil) and place back in the oven to heat through.
5.

When the pumpkin’s done its microwave macarena, stir it through your tomato sauce, along with half the cheesy crumbs. Top with the remaining cheesy crumbs. Cover again and bake in the middle of the oven for 20 minutes, until the cheese is golden melty and the dish is bubbling on the edges. Finally, crank the temperature to 260°C/240°C fan-forced or flick on the grill setting for 5 minutes to get some serious bronze on the crumb. If you can, let the dish sit out of the oven for 10 minutes before serving. This will help the sauce thicken up more… and your diners will be less likely to burn their mouths!
6.

Serve drizzled with a little of your best extra virgin olive oil and a little salt-flake glitter from a height.

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Recipe Notes

The parma can be reheated in the microwave with some more zapping, or in the oven, from cold. Once the oven’s warm, the dish will be heated through, too!