Italian Parmigiana with a zucchini twist!
4 persone
1
Wash and dry the zucchini, trim the ends, and slice them thinly using a mandoline. Place them on a baking tray lined with parchment paper, drizzle with oil, and sprinkle with salt and pepper. Bake for 10 minutes at 180°C in a convection oven.
2
Heat 30g of oil in a pan with a clove of garlic. Let it sizzle over medium heat for a few minutes, then remove the garlic and add Mutti Finely Chopped Tomatoes. Season with salt and pepper and let it cook for 7-8 minutes.
3
Spread two tablespoons of the tomato sauce at the base of a baking dish, cover with the zucchini, and start layering with tomato, Parmesan cheese, the other cheese, and again zucchini until you finish with the ingredients. Finish with tomato and sprinkle with Parmesan.
4
Bake for 30 minutes at 180°C in a convection oven and serve hot or warm.
Zucchini Parmigiana was born as a delicious variation of the classic Eggplant Parmigiana, captivating taste buds with its combination of flavorful tomato, stringy cheese, and bringing the lightness and freshness of zucchini to the table.
You can customize the dish by adding layers of ham, sliced hard-boiled eggs, or even roasted pepper strips. You can also make it more similar to the authentic Parmigiana by frying the slices of zucchini.
Mutti Finely Chopped Tomatoes, with all its freshness and intense tomato flavor, are the best friend of zucchini: they enhance their freshness and further enrich a summery dish perfect for any occasion.
