Italian cuisine · Vegetable Dishes

Parmigiana di Zucchine

Courgette bake with tomato sauce, mozzarella and parmesan, baked in layers.

Ingredients · for 6 servings

• 1.2 kg courgettes
• 800 g passata
• 400 g mozzarella
• 150 g parmesan
• 2 garlic cloves
• 1 onion
• 1 bunch basil
• 80 ml olive oil
• Flour for coating
• Salt
• Pepper

Instructions

1. Slice the courgettes lengthways 5 mm thin, salt them and let them drain for 20 minutes.
2. Pat the slices dry, coat them in flour and fry them in olive oil until golden.
3. Sweat the onion and garlic, add the tomatoes and reduce for 20 minutes to a thick sauce.
4. Layer a baking dish alternately with sauce, courgettes, mozzarella, parmesan and basil.
5. Finish with sauce and parmesan.
6. Bake at 190 °C for 35 minutes and let it rest for 15 minutes before cutting.