Zucchini Parmigiana
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
Easy
Ingredients
-
5
zucchini
(about 900 g)
-
800
g
Mutti Finely Chopped Tomatoes
-
40
g
Extra virgin olive oil
-
100
g
Grated Parmesan cheese
-
150
g
Provola cheese or Mozzarella cheese
-
Salt and pepper
-
1
bunch
basil
-
1
clove
garlic
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Zucchini Parmigiana: Method
- Wash and dry the zucchini, trim the ends, and slice them thinly using a mandoline. Place them on a baking tray lined with parchment paper, drizzle with oil, and sprinkle with salt and pepper. Bake for 10 minutes at 180°C in a convection oven.
- Heat 30g of oil in a pan with a clove of garlic. Let it sizzle over medium heat for a few minutes, then remove the garlic and add Mutti Finely Chopped Tomatoes. Season with salt and pepper and let it cook for 7-8 minutes.
- Spread two tablespoons of the tomato sauce at the base of a baking dish, cover with the zucchini, and start layering with tomato, Parmesan cheese, the other cheese, and again zucchini until you finish with the ingredients. Finish with tomato and sprinkle with Parmesan.
- Bake for 30 minutes at 180°C in a convection oven and serve hot or warm.
