Italian Zucchini – Parmigiana
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small onion (s), chopped
- 1 clove garlic, chopped
- 2 tablespoon olive oil
- 1 can tomato (s) (500 g)
- 750 g zucchini
- salt and pepper
- Oil, for frying
- 1 bunch basil, chopped
- 200 g mozzarella
- 2 egg (s)
- a lot parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Lightly fry the chopped onion and clove of garlic in olive oil, but do not let them brown. Then add the tomatoes with the juice, season with salt and pepper and mash a little. Cover and let simmer.
- Cut the zucchini lengthways into 1 cm thick slices. Fry these portions in oil until golden brown, drain on paper towels.
- Preheat the oven, whisk the eggs with salt and pepper and cut the mozzarella into slices. Spread 3-4 tablespoons of tomato sauce in an ovenproof dish, place zucchini slices on top, cover with mozzarella slices, season with salt and pepper.
- Scatter parmesan cheese and chopped basil over the top, then pour tomato sauce over the spoonfuls again. Repeat in layers until all ingredients are used up. Spread the beaten eggs evenly over the top and bake on medium heat for about 20 minutes.
- Serve hot or lukewarm with white bread as a main course or as a side dish to pan-fried foods.
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