Zucchini Parmigiana
Zucchini parmigiana is a variation of the classic eggplant parmigiana; a delicious dish to serve as a main course.
Zucchini parmigiana is a wonderful example of respecting fresh ingredients and the ability to transform a side dish into a complete meal. The zucchini, breaded and fried in peanut oil for perfect crispness, combines with the intense flavor of the tomato sauce and the creaminess of the mozzarella, creating a balance that recalls the roots of Italian cuisine. It is a simple and authentic way to enhance seasonality, without sacrificing a texture and flavor that satisfies every palate.
Instructions
- 1
To prepare the zucchini parmigiana, first start by making the sauce. In a saucepan, add a drizzle of oil, add the finely chopped onion and let it sauté over low heat. Then add the tomato sauce and a little water; season with salt and let it cook for about 40 minutes over low heat, stirring often. Once cooked, add fresh basil leaves, torn by hand to the sauce.
- 2
Meanwhile, prepare the zucchini. Wash them, trim the ends and slice them into slices about 5 mm thick using a mandoline or a knife. Then, heat the oil in a large frying pan, and while waiting for it to reach the temperature of 170°, pass the zucchini slices in flour
- 3
on both sides. As soon as the oil is hot (check with a kitchen thermometer), immerse a few slices at a time and fry the zucchini for a few minutes until golden brown. Then drain them
- 4
and place them on a tray lined with absorbent paper to drain excess oil. Continue with all the remaining slices, and if you like, sprinkle them with a little salt. Then cut the mozzarella into cubes and set aside. As soon as the sauce is ready, take a rectangular baking dish (28x18 cm) and spread a little tomato sauce on the bottom, spreading it with the back of a spoon.
- 5
At this point, arrange the zucchini slices neatly side by side, slightly overlapping, cover with a generous layer of tomato sauce, season with grated Parmesan cheese, mozzarella cubes, and pepper.
- 6
Repeat the same process, this time arranging the zucchini horizontally, then add a layer of sauce, mozzarella, Parmesan, and a sprinkle of pepper. Arrange the last layer of zucchini again lengthwise
- 7
and complete with the remaining sauce and mozzarella cubes. Sprinkle with Parmesan, a pinch of pepper and bake in a preheated oven at 200° for 25-30 minutes. Then, remove the parmigiana from the oven, add a few basil leaves and let it rest for a few minutes before serving!
Ago's Notes
- Adjust the salt according to the salt content of the canned goods.
May the flavor of the zucchini embraced by cheese and tomato accompany you like a sweet memory, and may each bite be an invitation to experience the beauty of a simple but profound balance. Serve with joy, and may the pleasure of eating well always be a habit.
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