Pan-fried zucchini parmigiana Oven-baked omelettes with mushrooms, red onion and Taggiasca olives

Preparation time
15 min
Cooking time

40 min – 45 min

Resting place


How to prepare: Pan-fried zucchini parmigiana

Pan-fried zucchini parmigiana - Phase 1

Pan-fried zucchini parmigiana - Phase 1

To prepare the zucchini parmigiana in a pan, first pour the tomato puree into a bowl and season it with salt and oil along with a few chopped basil leaves. Stir and set aside. Cut the mozzarella into cubes and collect them in a colander to lose the whey.

Pan-fried zucchini parmigiana - Phase 2

Pan-fried zucchini parmigiana - Phase 2

Wash the courgettes, trim them and slice them thinly lengthwise with the help of a mandolin. Collect them hand by hand in a colander, sprinkle them with a little salt and let them rest for 30 minutes so that they lose part of the vegetation water. After this time, grease the bottom of a non-stick pan and cover it with an even and thin layer of tomato sauce. Cover with a layer of courgette slices, which you will have dabbed with absorbent paper to dry them, placing them next to each other, slightly overlapping. Cover them with a few spoonfuls of tomato sauce, mozzarella cubes and a sprinkle of Parmesan.

Pan-fried zucchini parmigiana - Phase 3

Pan-fried zucchini parmigiana - Phase 3

Spread a second layer of courgettes and then more tomatoes, mozzarella and parmesan. Continue in this way until all the ingredients are used up, ending with the sauce and cheeses. Cover with a lid and bring over high heat for 2-3 minutes. Then lower the heat and let it cook gently for about 40 minutes. Towards the end of cooking, if necessary, slightly move the lid leaving a vent to allow the preparation to dry during the last minutes.

Pan-fried zucchini parmigiana - Phase 4

At this point, remove from the heat, remove the lid and let the zucchini parmigiana rest in the pan for 5-10 minutes before serving.


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