Zucchini Alla Parmigiana – a delicious recipe with zucchini, salt, fresh ground black pepper, flour, olive oil, garlic. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Thinly slice zucchini lengthwise, place in a colander, sprinkle with salt and let stand for 1 hour.
2
Rinse the zucchini and drain on paper towel.
3
Heat oil, dust the zucchini with flour and fry in batches until golden and tender. Drain on paper towel.
4
Cut the garlic in half and rub the insides of a shallow,oiled gratin dish with the cut garlic. Discard garlic.
5
Make layers of zucchini strips, sliced tomato, strewn with torn basil leaves and mozzarella. Lightly season each layer.
6
Finish with a layer of tomato and basil leaves.
7
Mix parmesan and breadcrumbs together and spread evenly over the top.
8
Bake in a 190u00b0C oven for 25 minutes or until the top is golden and crisp.
9
Serve hot.
626
kcal
Calories
44
g
Fat
32
g
Carbs
28
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 750 g zucchini, salt, fresh ground black pepper, plain flour, and more.
Yes, Zucchini Alla Parmigiana falls under the Vegetarian 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.
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