Courgette Parmigiana Recipe

Name: Courgette Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 courgette cut in 3/4 in slices; 1 can tomatoes; 6 ounces tomato paste; 2 tablespoons oil; garlic as much as you like; oregano; basil; 1 onion medium; 1 cup Parmesan cheese; 1 cup cheese Grated mozarella

Servings: persons

1
Saute garlic and onion in oil until onion is transparent. Remove garlic.
2
Add tomatoes, bring to boiling point, then simmer for 1/2 hour. Add tomato paste, diluted with 3 cans water, simmer for at least 1 hour. Add parsley, basil, and oregano to taste and simmer a few minutes longer. Coat courgette slices with flour and saute lightly in oil. Layer courgette in baking dish, cover with sauce then parmesan cheese. Repeat until all courgette is used.
3
Top with mozarella cheese. Cover & bake about 30 min. at 350. Uncover last 15 min.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 courgette cut in 3/4 in slices, 1 can tomatoes, 6 ounces tomato paste, 2 tablespoons oil, and more.

Yes, Courgette Parmigiana falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Courgette Parmigiana

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