Parmigiana di Zucchine (Courgette Parmigiana)
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Ingredients
- 4 courgettes
- 500 g passata
- 2 garlic cloves
- 200 g mozzarella, grated
- 60 g parmesan, grated
- 1 fresh basil
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 405 kcal
- Protein
- 21.7 g
- Carbohydrate
- 11.7 g
- of which sugars
- 9.9 g
- Fat
- 29.6 g
- of which saturates
- 12 g
- Fibre
- 3.8 g
- Salt
- 1.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Slice the courgettes lengthways into thin strips.
- 2
Heat 2 tablespoons of the olive oil in a frying pan and fry the courgette strips in batches for 2-3 minutes each side until golden, adding more oil as needed.
- 3
Heat the remaining olive oil in a pan, soften the garlic for 1 minute, then add the passata and simmer for 10 minutes. Tear in the basil.
- 4
Layer the courgette strips, tomato sauce, mozzarella and parmesan in a baking dish, repeating to use everything up and finishing with cheese on top.
- 5
Bake for 25-30 minutes until golden and bubbling. Rest for 10 minutes before serving.
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