This past weekend I decided to recreate one of the recipes that I learned while at a cooking class in Rome. I love this recipe for Zucchini Parmesan. It is a little time consuming to make but well worth the effort. It would even make a great vegetarian lunch or a light supper.
Zucchini Parmigiana
recipe from Cooking Classes in Rome
Ingredients
2 tablespoon of extra virgin olive oil
1 teaspoon salt
1 carrot, diced
1/2 onion, diced
1 stalk of celery, diced
1/2 lb can Italian diced tomatoes (San Marzano quality)
1 glass dry white wine (not sweet)
6 large zucchinis, cut into 1 cm. slices
1 tablespoon chopped fresh basil
1/4 lb fresh mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
Cook the sauce first. In a large frying pan over low heat, stir in the “soffritto” made from carrots, celery and onion with extra virgin olive oil and cook until the vegetables start to brown. Turn burner up to medium-high heat and stir in some dry white wine, cook until it evaporates. Add a can of diced tomatoes. Let the sauce simmer for about 15 minutes. Season to taste.
Preheat oven to 350°F. Thinly slice your zucchini and grill them, turning once, for about 4 minutes per side until they start to brown. Grease a medium baking dish. Spread a layer of zucchini in the bottom of the dish, cover with tomato sauce, shredded mozzarella cheese, top it with Parmesan cheese and basil. Repeat zucchini, tomato sauce, mozzarella and Parmesan layers. Bake zucchini until hot and bubbly for approximately 10 minutes. Serve covered with Parmesan cheese. Can be eaten hot or cold.
Comments
This looks absolutely lovely. I really like that there aren’t a bunch of bread crumbs or anything included, as there sometimes are in zucchini/eggplant Parmesan recipes. Really sounds wonderful!