Zucchini Parmigiana
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g zucchini
- 4 tablespoon olive oil
- 1 clove garlic
- 600 g tomato (s), chopped (can)
- 1 sprig rosemary
- 1 teaspoon oregano, dried
- salt
- pepper
- 1 pinch (s) sugar
- 1 teaspoon vegetable stock, instant
- 250 g mozzarella
- 1 handful basil, cut into strips
- 5 olives, black, pitted
- 1 teaspoon capers
- 25 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Cut or slice the zucchini into approx. 1 cm thick slices. Finely chop the garlic clove. Heat 1 teaspoon of olive oil in a saucepan and fry the garlic until golden, then pour the pizza tomatoes on top, season with salt and pepper. Finely chop the rosemary needles and add to the tomatoes with the vegetable stock, oregano and a pinch of sugar and simmer gently for about 15 minutes.
- Fry the zucchini slices in the remaining olive oil in a pan on both sides. Cut the mozzarella into slices.
- Preheat the oven to 180 ° C.
- Layer the zucchini alternately with tomato sauce and mozzarella in a baking dish like a roof tile. Cut the olives into rings and sprinkle over the casserole with the capers and the cut basil. Then sprinkle with grated parmesan and bake on the middle rack for about 30 minutes.
- Serve sprinkled with basil.
- If you don`t want it vegetarian, you can also sprinkle small plucked anchovy fillets on top before baking.
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