Zucchini Parmigiana – the recipe for a tasty and tasty vegetarian dish

The zucchini parmesan it’s a second course rich and tasty vegetarian, perfect for the summer season. A delicious alternative to the classic eggplant Parmesan, it is prepared with a few simple ingredients: zucchini, mozzarella, a good tomato sauce, Parmesan and basil, for an irresistible dish with a typically Mediterranean flavour.

For an impeccable result, it is important that the courgettes are sliced very thin with a special knife or mandolin. Once coated in flour and fried in boiling seed oil, all you have to do is arrange them in layers in a baking dish, alternating them with a ketchup, diced mozzarella, grated Parmesan and fresh basil. Soft, fibrous in the heart, but with a delicious golden crust on the surface, it will win over young and old at any family lunch or dinner.

You can also enjoy it as a quick one. single dishOr: simply top it off with a few slices of oven-toasted homemade bread and possibly a fresh tossed salad, and you’ve got a complete and filling meal. You can use this recipe as a starting point and customize it according to your tastes and with what you have available at home. You can substitute the mozzarella for the sweet cheese or smoked, or add cooked ham for an even more delicious version.

We have fried the zucchini, but if you prefer a lighter dish, you can roast the zucchini or bake them in the oven. However, if you don’t like tomatoes, you can skip adding the sauce and try a delicious one. white variant. Great to enjoy hot or at room temperature, Zucchini Parmigiana is even better the next day, when all the flavors and aromas have harmonized perfectly.

Find out how to prepare zucchini Parmigiana by following the step-by-step procedure and tips. If you too, like us, love this versatile vegetableDo not miss the selection of zucchini recipes, some easier and faster than others.

How to prepare zucchini parmigiana

Put the finely chopped onion in a pan with a drizzle of oil 1put on the fire and cook over low heat.

Then add the tomato puree. 2 and a little water.

Season with salt and cook for about 30 minutes over low heat, stirring frequently. 3.

Once cooked, add the basil leaves. 4 and remove from the fire.

Meanwhile, wash and check zucchini; cut them into slices about 5 mm thick with a knife 5 or a mandolin.

Coat the zucchini slices with flour on both sides. 6.

Fry the zucchini in boiling seed oil for a few minutes, until golden. Then drain them and place them on a plate, lined with straw paper. 7 or kitchen paper towels.

Cut the mozzarella into cubes 8 and put it aside.

Distribute a little tomato sauce in the bottom of a 30×20 cm baking dish, basting it with the back of the spoon (8).

Arrange zucchini carefully, side by side and slightly overlapping. 9.

Cover with a generous layer of tomato sauce. 10.

Season with a pinch of pepper and sprinkle with grated Parmesan. eleven.

Add the diced mozzarella 12.

Repeat the same procedure, this time placing the zucchini horizontally. 13.

Then add a layer of sauce 14mozzarella, parmesan and a little pepper.

Repeat the same procedure until all the ingredients are used up, completing the layers with basil leaves. 13.

Bake in a preheated static oven at 200°C for 25-30 minutes, until a golden crust forms on the surface. 14.

Add a few fresh basil leaves and let rest for a few minutes before serving fifteen.

storage

Keep zucchini Parmigiana in the refrigerator for 2-3 daysin an airtight container.

Once cold you can also freeze it, perhaps already divided into comfortable portions.