Parmigiana di zucchine (courgette parmigiana)

Name: Parmigiana di zucchine (courgette parmigiana)
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 5 medium courgettes, sliced lengthways 5 mm thick; 4 tbsp olive oil; 500 ml tomato passata; 1 clove garlic; a few basil leaves; 250 g mozzarella, sliced; 80 g grated Parmesan; salt, pepper

Time: 1 hr (about 35 min hands-on)4 servingsapprox. 440 kcal / serving (estimated)approx. 25 g protein / serving

Parmigiana di zucchine (courgette parmigiana) (illustration)

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Method

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Brush the courgette slices with oil and soften them in a griddle pan or a 220 °C oven for 12-15 minutes.
Cook the passata with the garlic and basil for 10 minutes and season.
Layer in an ovenproof dish: sauce, courgette, mozzarella, Parmesan — several times, finishing with sauce and Parmesan.
Bake at 200 °C for 25 minutes until bubbling and browned on top.
Packed in portions it keeps 3 days; it heats through in the microwave in 1.5-2 minutes (and can be eaten cold).

A Receptnaptár original recipe. Calories and protein are estimated.

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