Parmigiana di Zucchini | Salad Ways | We're Growing
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Parmigiana di Zucchini

Parmigiana di Zucchini

Servings 8 people
Cook Time 30-35 minutes



  1. Make the tomato passata first.
  2. Take slices of zucchini, dip into flour and then into beaten egg.
  3. Heat mixture of olive oil and sunflower oil in a frying pan, to a depth ofabout 2cm. Working in batches, fry the vegetable slices until golden on both sides, some 5-8 minutes, then set aside on absorbent kitchen paper. Repeat until all the slices have been fried.
  4. Preheat the oven to 200'C
  5. To assemble the parmigiana, take a baking tray or baking dish of about 20 x 30 cm and about 8-10 cm deep.
  6. Spread tomato sauce in base, and build up layers of vegetable and cheese. Sprinkle with Parmesan, then add another layer of tomato sauce.
  7. Continue until you have used up all the ingredients, finishing with Parmesan.
  8. Bake in the preheated oven for 30-35 minutes. Let it rest and cool for a while before you serve.
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