Zucchini parmigiana

Method7 steps · about 1 hr 35 min

1. 1

   Step 1: Heat a drizzle of olive oil and soften the finely chopped onion over low heat. Add the tomato passata (700 g), a little separate water and salt. Simmer for about 40 minutes over low heat, stirring often. Stir in the separate sauce basil (to taste) leaves when cooked.

   Simmer Tomato Sauce · 40 minUses 700 g tomato passata · onion · Extra virgin olive oil to taste · Basil to taste · Fine salt to taste · a little separate water for simmering tomato sauce

2. 2

   Step 2: Meanwhile, wash and trim the zucchini (700 g) and slice lengthwise about 5 mm thick. Heat peanut oil in a wide pan to 170°C (338°F). Lightly coat both sides of the zucchini slices with flour.

   Uses 700 g zucchini · type 00 flour · peanut oil

3. 3

   Step 3: Fry the prepared floured zucchini in batches in the hot peanut oil for a few minutes until golden, checking the oil temperature with a thermometer. Lift out and drain.

   Uses 700 g zucchini trimmed sliced 5 mm and lightly coated with flour · same frying oil heated 170°C (338°F)

4. 4

   Step 4: Transfer fried slices to absorbent paper and continue frying the rest; salt lightly if desired. Dice the mozzarella and set aside. Spread a thin amount of the prepared cooked tomato sauce on the base of a 28 x 18 cm baking dish.

   Uses 250 g mozzarella cheese · Fine salt to taste · zucchini slices fried in batches until golden · 700 g passata with chopped onion oil water salt basil simmered 40 minutes; thin amount for pan base

5. 5

   Step 5: Arrange a first layer of the drained fried zucchini lengthwise, slightly overlapping. Cover with a generous portion of the prepared sauce, part of the grated Parmigiano and prepared diced mozzarella, and a little pepper. Reserve enough sauce and cheese for two more layers.

   Uses part of total 60 g grated Parmigiano for first layer · Black pepper to taste · fried zucchini drained on absorbent paper; portion for first layer · prepared cooked sauce portion for first layer · 250 g mozzarella diced; portion for first layer

6. 6

   Step 6: Arrange a second zucchini layer across the first. Add another portion of prepared sauce, mozzarella, remaining grated Parmigiano and pepper. Arrange the last zucchini layer lengthwise.

   Uses Black pepper to taste · remaining prepared zucchini; portion for second then last layer · prepared cooked sauce portion for second layer · remaining diced mozzarella portion for second layer · remaining part of original 60 g grated cheese after first layer

7. 7

   Step 7: Top the assembled dish with the remaining prepared sauce, mozzarella and grated Parmigiano, and a pinch of pepper. Bake in a preheated conventional oven at 200°C (392°F) for 25–30 minutes. Remove the baked parmigiana, garnish with the separate basil (to taste) leaves and rest for a few minutes before serving.

   Bake Parmigiana · 30 minUses Black pepper to taste · Basil to taste · three overlapping fried zucchini layers with sauce and cheese · remaining cooked tomato sauce for top layer · remaining diced mozzarella for top layer · remaining grated cheese for top layer from same 60 g supply