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IT

Zucchini parmigiana with mozzarella and basil

Layers of grilled zucchini, tomato and mozzarella: light and gluten-free.

  • 45 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Zucchini parmigiana with mozzarella and basil

Per serving

Calories
537 kcal
Protein
28.9 g
Carbohydrates
43.4 g
Fat
30.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Zucchini350 g
  • Chopped tomatoes150 g
  • Mozzarella70 g
  • Parmigiano Reggiano20 g
  • Extra virgin olive oil2 teaspoons
  • Basil5 g
  • Potatoes120 g
  • Saltto taste

Contains: lactose

In season: June – September

Method

  1. Preheat the oven to 190 °C (conventional) and heat a griddle pan over high heat. Wash and trim the courgettes and slice them lengthways about 4 mm thick.
  2. Grill the courgettes for 2 minutes per side, until marked and pliable; work in batches.
  3. Meanwhile peel the potatoes and slice them very thinly, about 2 mm, so they cook in the same time as everything else. Slice the mozzarella and let it drain on kitchen paper.
  4. Season the chopped tomatoes with the oil, torn basil and a pinch of salt.
  5. In a baking dish layer potatoes, tomato, courgettes, mozzarella and grated Parmigiano Reggiano, finishing with tomato and Parmigiano.
  6. Bake at 190 °C for 30 minutes, until the potatoes are tender (test with a skewer) and the top is golden.

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