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Baked zucchini parmigiana with tomato sauce, mozzarella, and Parmesan. A lightweight, simple Italian recipe good for summer time. No frying wanted!
In case you love Italian consolation meals however need one thing lighter for summer time, this zucchini parmigiana is the recipe for you!
It’s my simple tackle the traditional eggplant parmigiana I grew up consuming in Sicily – however made with baked zucchini as an alternative of fried eggplant.
This zucchini parmesan is easy, wholesome, and stuffed with taste.
You gained’t must fry something, or use flour, breadcrumbs, or béchamel sauce.
Simply skinny slices of zucchini, baked till golden, then layered with tomato sauce, mozzarella or scamorza, recent basil, and Parmigiano cheese.
The perfect half? It takes solely 10 minutes to assemble as soon as your zucchini is sliced and baked.
Truthfully, I feel this dish tastes superb irrespective of the way you serve it — sizzling straight from the oven, at room temperature, and even chilly the subsequent day.
It’s tremendous versatile and pairs effectively with every kind of sides, from recent salads to further veggie dishes.
You may also serve it with grilled fish, hen, or meat for a extra full meal.
You’ll discover a number of of my favourite serving concepts just under!
I promise, this simple zucchini parmigiana is ideal for summer time—serve it as a vegetarian foremost, a facet dish, or minimize into squares as an appetizer. Even youngsters adore it!
Elements
This zucchini parmesan is extremely simple to make, and all you want is lower than 10 substances!
Right here under yow will discover really helpful substances. These easy, recent substances make all of the distinction — I all the time use the highest quality I can discover!
Tomato sauce: use tomato passata (pureed tomatoes) or canned tomatoes to arrange a easy Italian conventional tomato sauce.
Basil: recent basil leaves are a should within the parmigiana, and can add an exquisite fragrant word.
Parmesan cheese: freshly grated Parmigiano Reggiano is, along with the zucchini, the star of this dish! My go-to choice is 18-month Parmesan cheese, however you too can substitute it with cheaper (however nonetheless scrumptious!) Grana Padano.
Additional-virgin olive oil: I prefer to calmly drizzle good-quality olive oil over the zucchini slices earlier than baking. It helps them prepare dinner evenly and provides a wealthy, scrumptious style.
Methods to make zucchini parmigiana
This baked zucchini parmigiana recipe is prepared in simply 4 easy steps and fewer than 45 minutes:
It is a kind of simple Italian vegetarian recipes which can be all the time a crowd-pleaser and do not require a lot effort!
Under you’ll discover the simple step-by-step recipe directions with images to information you thru every stage.
Simply scroll to the underside of the submit for the full printable recipe.
STEP 1. Begin by making ready a easy Italian tomato sauce.
STEP 2. Slice the zucchini, organize them on baking tray, drizzle with oil and bake till golden.
STEP 3. Assemble the zucchini parmigiana: layer tomato sauce, zucchini, Parmesan, mozzarella, and basil. Repeat till all zucchini is used.
STEP 4. High with tomato sauce, Parmigiano and mozzarella. Bake for 20 minutes, then let it relaxation for 10 minutes and serve.
Zucchini parmesan cooking ideas
Slice zucchini evenly into skinny lengthy strips, about 5 mm / ¼ inch thick, so that they prepare dinner evenly and layer properly.
Let mozzarella drain first: Slice your mozzarella and place it on kitchen paper for 10 minutes earlier than utilizing. This step helps be certain your parmigiana would not get watery.
Select clean tomato passata as an alternative of complete tomatoes, if potential – it offers the dish a mushy texture and blends higher with the cheese and zucchini.
Make the tomato sauce forward: You possibly can put together your tomato basil sauce the day earlier than and maintain it within the fridge. It saves time and makes meeting even faster!
What to serve with zucchini parmesan
In Italy, we frequently serve this baked zucchini parmesan as a foremost course, nevertheless it additionally works superbly as a facet dish with grilled fish, hen or meat.
Listed below are a number of tasty concepts to serve along with your zucchini parmigiana:
Crusty sourdough bread: Nothing beats a slice of heat, crusty Italian bread to absorb all that wealthy tomato sauce!
Inexperienced bean and potato salad: Gentle, recent, and ideal for summer time – it balances the tacky layers of zucchini so effectively.
Sautéed child broccoli: A fast and wholesome facet that provides further greens to your plate.
Fast roasted potatoes: Golden and crispy, they pair completely with zucchini – an incredible combo for any season.
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Baked zucchini parmigiana with tomato sauce, mozzarella, and Parmesan. A lightweight, simple Italian recipe good for summer time. No frying wanted!
Serving: 6
Energy: 352kcal
Elements
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Directions
Preheat your oven to 180°C (350°F). Minimize the zucchini into 5 mm / ¼ inch slices. place them on a parchment-lined baking tray, drizzle with extra-virgin olive oil, sprinkle with salt (and pepper if you happen to like), then bake for 10-12 minutes till mushy and calmly golden.
Whereas the zucchini bakes, make the tomato sauce. Warmth a saucepan with a drizzle of olive oil over medium warmth. Add the chopped onion and sauté till mushy and translucent. Pour within the tomato passata and add a number of recent basil leaves. Let the sauce simmer on low warmth for 15–20 minutes, stirring often, then season to style and take away from the warmth.
Unfold a ladle of tomato sauce over the underside of your baking dish. I exploit a 26 x 17 cm (10.5 x 7 inch) baking dish, however a barely smaller one works simply as effectively.
Prepare a layer of baked zucchini slices, barely overlapping them. Spoon over some tomato sauce, sprinkle with grated Parmesan, add chopped mozzarella, and scatter a number of recent basil leaves. Repeat the layers — zucchini, tomato sauce, Parmesan, mozzarella, and basil — till all of the zucchini slices are used.
End with a layer of tomato sauce, then prime with Parmesan and mozzarella and drizzle with olive oil. Bake within the oven at 180°C (350°F) for 15-20 minutes, till golden and bubbly. Take away from the oven, let the zucchini parmigiana relaxation for 10 minutes, then serve heat or at room temperature.
Notes
You may also freeze it for as much as 1 month — thaw within the fridge in a single day earlier than reheating.
Vitamin
Energy: 352kcal | Carbohydrates: 21g | Protein: 25g | Fats: 20g | Saturated Fats: 11g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Ldl cholesterol: 52mg | Sodium: 822mg | Potassium: 1146mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1545IU | Vitamin C: 50mg | Calcium: 643mg | Iron: 3mg
The knowledge proven is an estimate supplied by a web based diet calculator. It shouldn’t be thought of an alternative to knowledgeable nutritionist’s recommendation.
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