Parmigiana di zucchini Rice and zucchini cake with marjoram

There zucchini parmigiane is a tasty vegetarian recipe that can be served as a main course or single dish. The ingredients are simple but balanced with flavor: Baked zucchini, gravy of tomato, parmesan and a delicate cream of ricotta cheese. A small triumph of Mediterranean flavors.

Ingrediants

  • 7-8 medium zucchini
  • 400 g of cottage cheese
  • grated parmesan cheese
  • 400 ml of tomato sauce
  • fresh basil
  • 1 clove of garlic
  • extra virgin olive oil
  • salt
  • pepper

There zucchini parmigiane it’s a tasty one vegetarian main course from the rather easy recipe. Layers of courgettes topped with tomato sauce, a cream of pofumata ricotta with basil and Parmesan cheese. A simple goodness that becomes more generous served in a portion single dish.

Clearly inspired by the more traditional Eggplant Parmigiana, we could define it light zucchini parmigiana since the recipe requires the use of baked zucchini, instead of the classic fried aubergines. The result is a perfect combination of flavors for the summer; a dish to be enjoyed hot fresh from the oven or lukewarm on summer evenings.

Another tasty and captivating version of zucchini alla parmigiana is the white zucchini Parmigiana which, as the name suggests, does not include tomato sauce among the ingredients. Fanciful reinterpretations to be served as an appetizer or side dish are the Parmesan-style zucchini roses and zucchini pizzas.

And if you are looking for tasty ideas for cooking the latest field zucchini, in the section dedicated to recipes with zucchini you will find the right inspiration

OTHER TASTY RECIPES: Eggplant and mozzarella parmigiana, potato parmigiana, pizza with eggplant parmigiana

How to prepare: Zucchini Parmigiana

Easy Execution Preparation Time 20 min Cooking Time 60 min Servings 4

How to prepare: Zucchini Parmigiana

Preparation of Zucchini Parmigiana - Phase 1

Preparation of Zucchini Parmigiana - Phase 1

Start preparing the zucchini parmigiana by ticking and slicing the zucchini with a mandolin, lengthwise. Arrange them on a baking sheet with a little oil and salt and put them in the oven, preheated to 180 °, for about 10-15 minutes, turning them halfway through cooking. In a saucepan, season the oil with the garlic clove and add the tomato puree. Salt, pepper and reduce for 15 minutes over low heat.

Preparation of Zucchini Parmigiana - Phase 2

Preparation of Zucchini Parmigiana - Phase 2

In a bowl, combine the ricotta, 1 tablespoon of oil, the chopped basil, a pinch of salt and a grind of pepper. Mix well with a spoon until the mixture is creamy and homogeneous. Cover the bottom of a baking dish with the tomato sauce.

Preparation of Zucchini Parmigiana - Phase 3

Preparation of Zucchini Parmigiana - Phase 3

Lay a homogeneous layer of courgettes on top, cover it with a little sauce, a few spoonfuls of ricotta and plenty of grated Parmesan cheese

Preparation of Zucchini Parmigiana - Phase 4

Preparation of Zucchini Parmigiana - Phase 4

Proceed alternating layers in this way and ending with only the tomato sauce and parmesan. Bake in a preheated oven at 180 degrees for 25-30 minutes. Remove from the oven and settle the zucchini parmigiana for a few minutes before serving.

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