raw zucchini and what better way to celebrate them of a greedy parmigiana zucchini have arrived? Day after day, with the advance of the spring, changing climate, changing light and changing colors of the vegetables on the market stalls. This Parmesan is just a bit version’ the light of the classic parmigiana zucchini Sicilian, comprising fried zucchini: Today's recipe is a light zucchini parmigiana zucchini because they are not fried (and even grilling, because taste with Parmesan with grilled zucchini or eggplant just do not like) but baked. On my YouTube channel also find the VIDEO RECIPE Parmesan zucchini and obviously I invite you to try out all my Parmesan OF RECIPES, one for each season, and not just vegetables.
I know that the net by storm recipes with vegetables harvest in crude tin, but I tried it and honestly it's not my thing: the result is an aqueous Parmesan and poor taste. Then I found this healthy and quick in between: I put raw zucchini in a baking pan greased with oil and sprinkled with salt, I add some more’ oil and salt above and bake it for 5-8 minutes at 200 degrees in a convection oven. This removes part of zucchini water and gives it more flavor.
Then we just have to compose the Parmesan layered with a narrow tomato sauce, the cheese of your choice (mozzarella cheese, provolone, provolone, Asiago, I do not recommend the mozzarella because it releases too much liquid) and lots of Parmesan and basil. I assure you that the result is amazing. Have a good day!
8 zucchine romanesche
700 milliliters of tomato sauce
100 grams of grated Parmigiano Reggiano DOP
50 grams of grated pecorino Dop
200 grams of smoked cheese, Provelette or Caciotta
salt and pepper, to taste
fresh basil, to taste
extra virgin olive oil, to taste
To make zucchini parmigiana, ought to wash the zucchini carefully, eliminate the ends and slice thinly in the direction of length: I advise you to use a mandoline, so as to make slices that they are all of the same thickness. If you have a mandolin, you can use a very sharp knife, taking care.
Preheat oven to 200 degrees ventilated. Coat two or three trays (depending on the amount of zucchini) with parchment paper and grease it lightly with extra virgin olive oil. Sprinkle the baking paper with a little salt until the courgettes are. Grease again the zucchini with a little oil and salt, then bake it for 5-7 minutes in a convection oven preheated to 200 degrees. I know that you would prefer to make parmigiana with raw zucchini, But I assure you that in this way, while not frying nothing and not having to sit for hours to grill the zucchini on the stove, you will get an optimal result: the water contained inside the zucchini will evaporate and the oil and salt will give this unsy flavorful vegetable a more decisive taste.
For the tomato sauce, put in a pan some extra virgin olive oil, a clove of garlic if you like, brown it and add the tomatoes and a few leaves of fresh basil. Add salt and cook covered for 20 minutes or until the tomato sauce has not narrowed slightly.
Cut the cheese into slices.
Composition of Parmesan zucchini: veil the bottom of the baking tray with a little tomato sauce and make a first layer of zucchini, to evenly cover the bottom of the pan. Spread a little tomato sauce over the zucchini, the parmesan and pecorino, a few leaves of basil and cheese cut into slices. Cover with another layer of zucchini and proceed in layers until all the ingredients. On the last layer of zucchini, you have to put only tomato sauce and grated cheese.
Preheat oven to 200 degrees and bake the static parmigiana zucchini for 25 minutes or until it is golden and you will not be formed a nice crust on the surface. Remove from the oven and let cool parmigiana zucchini before savor. Bon appétit!