The zucchini to the Parmesana or Parmesana of Calabacines are the culinary translation of the famous recipe of Parmigiana di Zucchine of Italy that is made with 3 ingredients only: zucchini, tomato and cheese. Yes, it is true that the best known traditional Italian Parmigian is the one that is prepared with eggplants but with the zucchini it is equal or tastier, they absorb much less oil and also, they can be prepared on an iron or in the oven instead of fried for fried lighten the dish. Learn to cook them with recipes?
| 🚻 4 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make parmesan zucchini: |
| 4 zucchini 1 kilogram of crowded canned tomatoes or whole 400 grams of grated Parmesan cheese 1 pinch of sugar (optional) 1 pinch of salt 1 package of ground black pepper 1 jet of extra virgin olive oil extra 4 branches Fresh basil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make parmesan zucchini:
1. Prepare the tomato sauce from the Italian Parmigian putting a splash of oil in an non-stringent pan and adding the canned tomato (if they are whole tomatoes you will have to cut them into smaller pieces). Cook a little minutes and season with a pinch of salt and ground black pepper.
Trick: You can use a crushed canning tomato but it contains much more water and, therefore, it will take longer to cook.
2. Try the tomato sauce for some time acidity and if necessary add some white or brown sugar. Let cook over medium-low heat stirring from time to time for about 30-45 minutes or until all the water of the tomato has evaporated and is well fried.
3. Meanwhile, clean the zucchini under the water jet and cut them in half. Then cut them in half -centimeter sheets approximately longitudinally.
Trick: You don need to take away their skin, so the Parmigian of Calabacin will have this green touch.
4. Dora the zucchini sheets in a iron or hot pan with a little oil, sprinkle a little salt and reserve them.
Trick: Do not worry if they are a bit raw, because they will end up in the oven.
5. Once the Salsa of the Parmigian Di Zucchine is done, add the very chopped basil leaves and mix well.
Trick: rectify taste again if necessary adding a little more salt or sugar.
6. Place a layer of vegetables in a large clay casserole in or several individual caps suitable for oven, it depends on how you are going to present the Parmesan of zucchini, and preheat the oven to 180 ºC with heat up and down.
Trick: This is how the Sicilian Parmigian is traditionally served, even if it is not a eggplant.
7. Add a layer of tomato sauce above and another of grated Parmesan cheese. Repeat the same operation by placing a layer of zucchini, another salsa and another cheese until the casserole is filled and end a good parmesan layer.
Trick: You can grate the Parmesan cheese at the time if you prefer instead of buying it already grated.
8. put the Parmigian of zucchini baked at medium height for a few minutes until the cheese is gratin. Then take it out and let it cool a little so as not to burn you.
Trick: The baked time to gratine the cheese will depend on your oven.
9. It serves the lumps to the newly made parmesana. I recommend that you accompany them with a homeland Italian bread to wet the sauce … Exquisite!
