20 Apr Parmigiana di Zucchini
Parmigiana di Zucchini
Servings 8 people
Cook Time 30-35 minutes
Ingredients
- 1 kg zucchini trimmed and cut lengthwise.
- plain flour
- 3 each eggs
- olive oil
- sunflower oil
- 600 grams Taleggio cheese cut into small chunks
- 100 grams Parmesan cheese freshly grated
- 1 recipe Tomato Sauce
Instructions
- Make the tomato passata first.
- Take slices of zucchini, dip into flour and then into beaten egg.
- 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.
- Preheat the oven to 200'C
- To assemble the parmigiana, take a baking tray or baking dish of about 20 x 30 cm and about 8-10 cm deep.
- Spread tomato sauce in base, and build up layers of vegetable and cheese. Sprinkle with Parmesan, then add another layer of tomato sauce.
- Continue until you have used up all the ingredients, finishing with Parmesan.
- Bake in the preheated oven for 30-35 minutes. Let it rest and cool for a while before you serve.
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