Zucchini Parmagiana
- Weekday Hassle Free Dinners
- Serves 2
- Prep 10 min
- Cook 30 min
I love cooking this recipe in spring and summer, when zucchinis are in abundance. It is so satisfying to turn a few simple, inexpensive ingredients into a healthy dinner. Serve with your favourite side salad.
Ingredients
- 4 zucchinis
- 2 garlic gloves, finely chopped
- 1 can chopped tomatoes
- 200 ricotta
- 2 tas grated parmesan
- 2 tas panko breadcrumbs
- basil leaves
- olive oil
Method
- Set your oven into the grill mode (200 C). cut zucchini lengthwise into thick slices. Place on a baking tray lined with a baking paper. Drizzle both sides of zucchini with olive oil, and season with salt and pepper. Grill for 10 minutes, turning halfway through, until softened and browned.
- Heat olive oil in the frying pan, add chopped garlic and cook over a medium heat for a minute. Add canned tomatoes, and season with salt and pepper. Bring to a simmer and cook, stirring occasionally for 5 minutes until slightly reduced.
- Assemble the parmagiana - place 1/3 of the zucchini in the base of baking dish. Top with 1/3 of the tomato sauce, then half of the ricotta and basil leaves. Repeat layering with the zucchini, 1/3 of the tomato sauce, remaining ricotta and basil leaves. Finish with a layer of zucchini and tomato sauce.
- Mix parmesan and panko breadcrumbs and sprinkle over the top of the dish. Bake for 15 minutes or until golden. Serve with the green salad.
Published 6 January 2019. All recipes