Zucchini Parmigiana
A delightful variation of classic eggplant parmigiana, perfect for a hearty main course.
This zucchini parmigiana dish showcases how fresh ingredients can be transformed into a simple yet satisfying meal. The zucchini, breaded and fried in peanut oil, combines with tomato sauce and mozzarella to create a balanced flavor that echoes traditional Italian cooking.
Instructions
- 1
To prepare the zucchini parmigiana, first make the sauce. In a saucepan, add a drizzle of oil, finely chop the onion, and sauté over low heat. Add tomato sauce and a little water; season with salt and cook for about 40 minutes, stirring often. Once cooked, add fresh basil leaves.
- 2
Meanwhile, prepare the zucchini. Wash them, trim the ends, and slice into 5 mm thick pieces using a mandoline or knife. Heat oil in a large frying pan, then pass the zucchini slices in flour on both sides. Once hot (check with a kitchen thermometer), immerse a few slices at a time and fry until golden brown. Drain them on absorbent paper to remove excess oil.
- 3
Spread a little tomato sauce in a 28x18 cm baking dish, then arrange the zucchini slices neatly side by side, overlapping slightly. Cover with a generous layer of sauce, season with grated Parmesan cheese, mozzarella cubes, and pepper.
- 4
Repeat the process, arranging the zucchini horizontally this time, adding another layer of sauce, mozzarella, Parmesan, and pepper. Place the last layer of zucchini lengthwise, complete with remaining sauce and mozzarella cubes. Sprinkle with Parmesan, a pinch of pepper, and bake in a preheated oven at 200° for 25-30 minutes.
- 5
Remove from the oven, add fresh basil leaves, let rest a few minutes before serving!
Ago's Notes
- Adjust the salt according to the salt content of the canned goods.
Savoring zucchini parmigiana is like embracing a sweet memory, with each bite inviting you to experience the beauty of simplicity. Serve it with joy; may good food always be a habit.
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