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Zucchini Parmigiana (Parmigiana Di Zucchine)

Course Appetizer, Main Course
Cuisine Italian
Servings 6 people
Calories 147 kcal

Ingredients

  • 1/2 cup peanut oil or sunflower oil
  • 3 zucchini medium sized, washed and cut lengthwise
  • 2 tbsp extra virgin olive oil
  • 1-2 cloves of garlic
  • 1 can (800mL) whole peeled tomatoes
  • 8 leaves of basil
  • 1 cup mozzarella cheese grated
  • 1/2 cup grated parmigiano reggiano
  • salt and pepper to taste

Instructions

Fry the Zucchini

  1. Heat the peanut oil in a pan (it's very important that the oil is hot) and fry the sliced zucchini in batches until they're golden and tender.

  2. Remove the zucchini to a plate with paper towel.

Make The Tomato Sauce

  1. Heat the olive oil in a pan and saute the garlic cloves whole.

  2. Add the tomatoes and two leaves of basil. Season with salt and pepper. Cook for about 10-15 minutes.

Assemble The Parmigiana

  1. Spread out one ladle of tomato sauce at the bottom of a rectangular baking dish. Add a layer of zucchini slices, a layer of sauce, mozzarella and a layer of parmigiano reggiano and a few leaves of basil.

  2. Continue layering with the remaining ingredients.

  3. Bake at 375F for 20-25 minutes or until the mozzarells melts and the top is crisp and golden.

  4. Remove from the oven and let rest for a few minutes until it sets before serving.

Nutrition Facts
Zucchini Parmigiana (Parmigiana Di Zucchine)
Amount Per Serving
Calories 147 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 259mg11%
Potassium 278mg8%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
Protein 8g16%
Vitamin A 387IU8%
Vitamin C 18mg22%
Calcium 209mg21%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.