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- Zucchini and Parmigiano Pie
- (Parmigiana di Zucchine)
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- Ingredients:
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1 and 1/2 lbs (750 grams) zucchini (courgettes)
2 cups (16 fl oz or 500 ml) extra virgin olive oil
2 cloves of garlic
1 onion, finely chopped
One 14 oz can diced tomatoes "polpa di pomodoro"
8 fresh basil leaves, torn
Salt and freshly ground black pepper
3/4 cup (3 oz or 90 grams) Parmigiano cheese, freshly grated
7 oz (200 grams) Mozzarella cheese, in thin slices
1 tablespoon butter
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- Directions:
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- Wash the zucchini and trim the ends.
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- Slice lengthwise in 1/4 inch strips.
Heat the olive oil in a deep-sided skillet (frying pan) until very hot and fry the zucchini in small batches until golden brown.
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- Drain well on paper towels and set aside in the warming oven.
Saute the garlic and onion over medium heat in a skillet with the olive oil.
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- Remove the garlic and add the tomatoes, basil and salt.
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- Cook for 10 minutes, stirring from time to time with a wooden spoon.
Grease an oven proof dish with a little olive oil and cover the bottom with a layer of tomato sauce.
Add a layer of zucchini slices, another of tomato sauce, sprinkle with Parmigiano cheese, and cover with a layer of Mozzarella slices.
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- Repeat until all the ingredients are used up, leaving a little Mozzarella and Parmigiano cheese for the topping.
Dot with the butter and grind a little black pepper over the top.
Bake in a preheated oven at 350° F (180° C) for 15 minutes, or until the topping is golden brown.
That's it!
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