Zucchini Parmigiana Recipe
This Sicilian model pinnigian zucchini is calmly layered with tomato sauce, mozzarella, grated Parmigiano cheese and laborious boiled eggs for the proper vegetarian summer time meal with no frying required!
Ingredients
Instructions
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Preheat oven to 400 levels F. Use a mandolin, when you’ve got, or a pointy knife to chop zucchini into ¼ inch strips. Grease two baking sheets with 1 tbsp. olive oil, prepare zucchini slices with out overlapping, drizzle with 1 tbsp. of olive oil and salt calmly.
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Bake for 12-Quarter-hour till smooth however not mushy, in any other case they may crumble. Transfer to a plate. You should prepare dinner your zucchini in two batches.
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Prepare all substances to assemble your parmigiana: grated Parmigiano cheese; shredded or cubed mozzarella; tomato sauce and sliced laborious boiled eggs.
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Ladle some sauce on the underside of a 9 x 13 inch casserole dish. Arrange zucchini slices barely overlapping to cowl the underside of the dish.
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Cover with one other mild layer of tomato sauce. Top with ⅓ of the egg slices; sprinkle with 2 tbsp. of grated cheese; prime with ¼ of the mozzarella and a few torn basil leaves. Top with extra sliced zucchini and tomato sauce.
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Continue with two extra layers of substances ending with a layer of zucchini; sauce; grated cheese and mozzarella.
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Reduce oven temperature to 350 levels F and bake for 35-40 minutes till golden brown and effervescent. Let sit for a minimum of 20 minutes earlier than serving.
Notes
To Freeze: Tightly wrap the unbaked parmigiana and freeze for as much as 3 months. Defrost in a single day within the fridge and bake as outlined within the recipe.
Nutrition
Calories: 409kcalCarbohydrates: 10gProtein: 19gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 163mgSodium: 794mgPotassium: 724mgFiber: 3gSugar: 7gVitamin A: 1163IUVitamin C: 34mgCalcium: 364mgIron: 2mg
