Zucchini Parmigiana (Parmigiana Di Zucchine)
Zucchini Parmigiana, a twist on classic eggplant parmesan that uses fried zucchini strips, tomato sauce, and mozzarella.
Servings 6 people
Calories 147kcal
Ingredients
- ½ cup peanut oil or sunflower oil
- 3 zucchini medium sized, washed and cut lengthwise
- 2 tablespoon extra virgin olive oil
- 1-2 cloves of garlic
- 1 can (800mL) whole peeled tomatoes
- 8 leaves of basil
- 1 cup mozzarella cheese grated
- ½ cup grated parmigiano reggiano
- salt and pepper to taste
Instructions
Fry the Zucchini
- 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.
- Remove the zucchini to a plate with paper towel.
Make The Tomato Sauce
- Heat the olive oil in a pan and saute the garlic cloves whole.
- Add the tomatoes and two leaves of basil. Season with salt and pepper. Cook for about 10-15 minutes.
Assemble The Parmigiana
- 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.
- Continue layering with the remaining ingredients.
- Bake at 375F for 20-25 minutes or until the mozzarells melts and the top is crisp and golden.
- Remove from the oven and let rest for a few minutes until it sets before serving.
Video
Nutrition
Calories: 147kcal | Carbohydrates: 4g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 259mg | Potassium: 278mg | Fiber: 1g | Sugar: 3g | Vitamin A: 387IU | Vitamin C: 18mg | Calcium: 209mg | Iron: 1mg