Zucchini parmigiana

Step 1

To prepare zucchini parmigiana , first start making the sauce. Pour a drizzle of oil into a pan, add the finely chopped onion 1 and let it brown over low heat. Then add the tomato puree 2 and a little water; add salt and let it cook for about 40 minutes over low heat, stirring frequently. Once cooked, add some hand-chopped basil leaves to the sauce 3 .

Step 2

In the meantime, wash the zucchini, trim 4 and cut them into slices about 1/4 inch (5 mm) thick using a knife 5 . Then put the oil over heat in a large pan and, while waiting for it to reach a temperature of 340° F (170° C), pass the zucchini in the flour 6

Step 3

so they are breaded on both sides 7 . As soon as the oil is at the right temperature (measured with a kitchen thermometer), dip a few slices at a time 8 and fry the zucchini slices for a few minutes until they are golden brown. Then drain them 9

Step 4

and place them on a tray lined with absorbent paper 10 to drain the excess oil. Continue like this with the others, and salt them slightly if desired. Then cut the mozzarella into cubes 11 and set aside. As soon as the sauce is cooked, take a rectangular 11x7 inch (28x18 cm) baking pan and spread some tomato sauce on the bottom, spreading it with the back of a spoon 12 .

Step 5

Arrange the zucchini neatly side by side, slightly overlapping 13 , covered with a generous layer of tomato sauce, then season with grated parmesan cheese 14 , cubes of mozzarella and pepper 15 .

Step 6

Repeat the same procedure this time by arranging the zucchini horizontally 16 , then add a layer of sauce, mozzarella, parmesan cheese and a dash of pepper 17 . Arrange the last layer of zucchini again lengthwise 18

Step 7

and top with the remaining sauce and mozzarella. Sprinkle with parmesan cheese, a pinch of pepper 19 and bake in a static oven preheated to 390° F (200° C) for 25-30 minutes. Then bake the parmesan 20 , add a few basil leaves and let it rest for a few minutes before serving!