Quick to prepare and tasty, this non-fried parmigiana is enriched with a fresh basil-scented sauce. Try to make it!
Ingredients (for 4-5 people)
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Zucchini 400 gr.
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Mozzarella or fresh caciocavallo cheese 200 gr.
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Tomato puree 700 gr.
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Extra virgin olive oil 60 mml
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Abundant basil
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Flour to taste
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1 small onion
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Salt to taste
Cook the tomato puree in a pot together with oil, basil, onion and salt.
Cook for 5-6 minutes so as not to thicken the sauce too much.
Wash and cut the zucchini into thin slices.
Flour the zucchini -adding a little salt to the flour- and start preparing the parmigiana by putting a ladle of sauce on the bottom of a pan.
Form a first layer of floured zucchini.
Add a ladle of sauce, caciocavallo, Parmesan cheese, basil.
Form a second layer of floured zucchini.
More sauce, parmesan and basil.
Bake at 180* for 40 minutes.
The parmigiana is ready. Let it rest for 10 minutes and serve. Enjoy your meal with this delicate and tasty summer dish!
"In the depths of winter, I learned in the end that there is an invincible summer inside me." (Albert Camus, French writer)