Parmigiana di Zucchine
A light and summer-bright twist on parmigiana: sliced courgettes layered with mild mozzarella, Parmigiano Reggiano, fragrant basil, and a delicate tomato sugo, baked until golden.
Ingredients
- • 1kg fresh medium courgettes, sliced lengthwise into 4mm strips
- • 500g tomato passata simmered with 2 tbsp olive oil, 1 clove garlic, and fresh basil
- • 300g fresh mozzarella, drained and sliced
- • 80g Parmigiano Reggiano DOP, grated
- • Extra virgin olive oil, salt and pepper
Preparation Steps
Brush courgette slices lightly with olive oil and grill on a hot griddle pan for 2 minutes per side until lightly charred and pliable (or roast on baking sheets at 200°C for 10 minutes). Season with salt.
Preheat oven to 190°C. Spread a thin layer of tomato sauce in a baking dish. Layer grilled courgettes, top with mozzarella slices, grated Parmigiano, and torn basil. Repeat for 3 layers.
Finish the top layer with remaining tomato sauce, mozzarella, and a generous coating of Parmigiano Reggiano.
Bake for 25-30 minutes until bubbling and golden on top. Rest for 15 minutes before serving.