Zucchini parmigiana.

Zucchini parmigiana.


-1kg ripe vine-ripened tomatoes, scored

-sea salt and freshly ground pepper

-3 tbsp extra virgin olive oil, plus extra for shallow-frying

-1 brown onion, diced

-1 1/2 tbsp finely chopped garlic

-3 tbsp small oregano leaves, chopped

-1/2 cup milk

-4 free-range eggs

-1 cup plain flour, seasoned

-6 large green zucchinis, sliced lengthways 3mm thick

-200g parmesan, grated

-200g mozzarella, sliced

-1/2 cup loosely packed basil leaves, torn

-1 cup stale sourdough bread, roughly chopped


Blanch tomatoes in a pot of boiling salted water for 30-60 seconds. Remove and plunge into ice-cold water. Peel away skins, de-seed and dice.

In a frying pan, heat 2 tbsp extra virgin olive oil on a medium heat. Add onion and salt and sauté for five minutes. Add 1 tbsp of garlic and continue to cook until caramelised, then add the diced tomatoes, 2 tbsp oregano leaves and pepper. Reduce heat to a simmer, and cook until tomatoes break down and sauce thickens (about 20 minutes). Set aside.

Whisk together milk, eggs, a pinch of salt and a grind of pepper. Place flour in a shallow bowl. Heat some oil on a medium heat in a large frying pan for shallow-frying. Working in batches, lightly flour the zucchini slices, then dip in egg mix and fry each side until golden (about a minute each side). Drain on paper towel.

Preheat oven to 180°C. Brush some oil on the inside of a 2 1/2-litre baking dish. Layer some of the tomato sauce mix on the bottom, top with a layer of zucchini, then with layers of parmesan, mozzarella and basil. Repeat until all ingredients are used, finishing with a layer of cheese. Bake for 40 minutes or until golden.

Process bread and remaining garlic together to form breadcrumbs. Heat 1 tbsp extra virgin olive oil in a frying pan and cook crumbs over a low heat until golden and crisp, set aside to cool. Stir through remaining oregano.

Garnish dish with crispy breadcrumbs and serve.

цукини иностр

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