COURGETTE PARMIGIANA


⏰ Prep 15 minutes • Bake 25-30 minutes


👶🏻 Suitable from 6 months, cut in small pieces


🌱 Vegetarian


❄️ Store in the fridge for 3 days, or freeze for up to 3 months, uncooked or cooked


Parmigiana is an Italian classic. It's traditionally made with aubergine but I’m using courgettes here and omit tomato sauce for a lighter taste. It takes only 15 minutes to assemble and the result is amazing! An easy healthy meal the whole family will enjoy!


Ingredients

(3-4 portion)

  • 2 medium-large zucchini (courgettes)

  • 2 large tomatoes or a handful small tomatoes, sliced

  • Grated mozzarella OR mozzarella block *

  • Grated cheddar cheese, to taste*

  • Grated Parmesan, plus extra for serving*

  • all purpose flour, use enough to lightly coat courgettes/zucchini

  • Olive oil, for greasing

NOTE: you can use a different mix of cheese (use dairy free cheese for a dairy free version)

Method

  1. Brush the base of a the oven dish (20cmx20cm) with a little olive oil.

  2. Place flour in a large bowl.

  3. Slice the courgette lengthways into ½ cm strips. (I used the hand held mandolin)

  4. Coat the zucchini with the flour. Shake any excess flour off.

  5. Line the base of the oven dish with a layer of zucchini slices and top with some sliced tomatoes.

  6. Then top with mozzarella, cheddar cheese and Parmesan (or the cheese did you choose to use) then repeat the process.

  7. Sprinkle the top layer with some grated Parmesan cheese.

  8. Bake at 200˚C for 20–25 minutes until the top is crisp and golden.

  9. Rest for 10 minutes and serve with some grated Parmesan on the top, if desired.

  10. Enjoy!



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