There pan-fried zucchini parmigiana it is a simple and tasty main course. A easy recipe inspired by a great kitchen classic revisited in quick version and light, perfect every day for summer lunches and dinners.
Ingrediants
- 3-4 zucchini
- 700 ml of tomato sauce
- 250 g of fior di latte mozzarella
- grated parmesan cheese
- fresh basil
- extra virgin olive oil
- salt
There pan-fried zucchini parmigiana it is a tasty but light second course. The recipe to prepare it is definitely easy: layers of courgettes cut into thin slices alternate with cubes of mozzarella cheese And parmesan grated Reggiano cheese; to dress it all with a simple tomato sauce.
No frying or advance cooking, just let the zucchini and mozzarella lose the excess liquid, and then all the ingrediants they arrange themselves raw and cook together, in a pan, tying perfectly.
Inviting variations on the theme of the classic eggplant Parmigiana, less demanding from the point of view of the procedure, are the Parmigiana of zucchini with ricotta, the Parmigiana of grilled aubergines and the Aubergines with pizzaiola.
If you are looking for recipes with zucchini simple and appetizing without using the oven take a look at the courgettes in a pan with pecorino and breadcrumbs, the courgette rolls with almonds and parmesan and the zucchini alla scapece.
OTHER TASTY RECIPES: White courgette parmigiana, potato parmigiana, parmigiana zucchini roses
How to prepare: Pan-fried zucchini parmigiana
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
40 min – 45 min
- Resting place
- 35
- Portions
-
4
How to prepare: Pan-fried zucchini parmigiana
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.
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.
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.
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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