Light zucchini parmigiana with egg and mozzarella

Ingredients

For 1 serving

• Zucchini300 g
• Tomato passata150 g
• Eggs1
• Light mozzarella60 g
• Parmigiano Reggiano12 g
• Basil4 g
• Bread40 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). In a small pan of boiling water cook the eggs for 9 minutes, until hard; cool them in cold water, peel and slice.
2. Meanwhile in a small pan cook the tomato passata with half the oil, a few basil leaves and a pinch of salt over medium-low heat for 10 minutes, until thickened.
3. Wash and trim the courgettes and slice them lengthways about half a centimetre thick. Heat a griddle over high heat until very hot and grill them for 2 minutes per side, until soft and charred.
4. Slice the mozzarella and pat it dry with kitchen paper. Grease a small baking dish with the remaining oil and layer the courgettes, sauce, eggs, mozzarella, grated Parmigiano Reggiano and basil, finishing with sauce and Parmigiano.
5. Bake at 200 °C for 20 minutes, until the top is golden and the sauce bubbles at the edges.
6. Let it rest for 5 minutes so it firms up, and serve with the bread.