Zucchini Alla Parmigiana

"This is a variation on the famous Parmigiana di Melanzane. This is an easy dish with a delightful taste. Try it!"
 
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Ready In:
1hr 45mins
Ingredients:
11
Serves:
8

ingredients

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directions

  • Thinly slice zucchini lengthwise, place in a colander, sprinkle with salt and let stand for 1 hour.
  • Rinse the zucchini and drain on paper towel.
  • Heat oil, dust the zucchini with flour and fry in batches until golden and tender. Drain on paper towel.
  • Cut the garlic in half and rub the insides of a shallow,oiled gratin dish with the cut garlic. Discard garlic.
  • Make layers of zucchini strips, sliced tomato, strewn with torn basil leaves and mozzarella. Lightly season each layer.
  • Finish with a layer of tomato and basil leaves.
  • Mix parmesan and breadcrumbs together and spread evenly over the top.
  • Bake in a 190°C oven for 25 minutes or until the top is golden and crisp.
  • Serve hot.

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RECIPE SUBMITTED BY

I live in country Western Australia, 158 kms from the City of Perth. It is an agricultural area with Mediterranean type climatic conditions. Our family has always grown fresh produce so it is easy to use fruit and vegetables that are in season. My favourite cookbooks are anything written by Antonio Carluccio, Margaret Fulton, Stephanie Alexander,Jamie Oliver and just about any other?cookbook that is full of interesting and tempting recipes. I like to experiment with food and bring out the best of flavours in any dish that I prepare. Do I love homemade Italian food? How can you live without it? But then I love Indian,Asian, Middle Eastern,European cuisines and the good old Aussie food as well. Nothing beats a good barbecue with the family and friends.
 
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