Zucchini Parmigiana

Delicious Zucchini Parmigiana Recipe

I present to you a recipe that combines the fresh taste of vegetables with the flavor of cheeses, offering you a dish that not only delights the taste buds but is also a healthy choice. Zucchini Parmigiana is a versatile recipe, ideal for light lunches or dinners, which can be served warm or cold, and will quickly become your favorite.

Preparation time: 30 minutes
Baking time: 45 minutes
Total: 1 hour and 15 minutes
Number of servings: 4-6

Ingredients:

- 4 medium zucchinis
- 2 packs of Miez de Lapte cheese (approximately 400g)
- 50g grated parmesan
- 350ml tomato paste
- 4 cloves of garlic
- A few sprigs of fresh basil
- Salt, to taste
- 6 tablespoons of olive oil

Preparing the ingredients:

1. Zucchini: Start by peeling the zucchinis, then slice them thinly, about 0.5 cm thick. Take your time, as uniform cuts will ensure even cooking. Once done, sprinkle a little salt on the zucchini slices to help draw out excess water; let them sit for 20 minutes.

2. Miez de Lapte cheese: Cut the cheese into thin slices so that it melts evenly during baking. This creamy cheese will add a wonderful texture to your dish.

Preparing the sauce:

3. In a bowl, mix the 350ml of tomato paste with crushed garlic (you can use a mortar or a simple garlic press) and finely chopped fresh basil. Add 2 tablespoons of olive oil and mix well to obtain a flavorful sauce. Taste the sauce and adjust the salt to your liking.

Cooking the zucchinis:

4. In a pan, heat the 6 tablespoons of olive oil. Add the zucchini slices, frying them one at a time so they don't overlap. Fry them until they are slightly soft, but not overly (about 2-3 minutes on each side). This step will enhance the flavor of the zucchinis and give them a pleasant texture.

Assembling the Parmigiana:

5. Preheat the oven to 180°C. Grease a baking dish (for example, a loaf pan) with a little olive oil to prevent sticking.

6. Start assembling: pour a thin layer of tomato sauce on the bottom of the dish. Then, place a layer of fried zucchinis, sprinkle a little parmesan, and add the slices of Miez de Lapte cheese. Continue to alternate layers – tomato sauce, zucchini, parmesan, and cheese – until you have used all the ingredients, ensuring that the top layer is cheese covered with tomato sauce and parmesan.

Baking:

7. Cover the dish with aluminum foil and place it in the preheated oven for 30 minutes. After that, remove the foil and let it brown for another 15 minutes, until the cheese on top becomes golden and appetizing.

8. When ready, take the dish out of the oven and let it rest for 10-15 minutes so that the flavors can meld better.

Serving:

This Zucchini Parmigiana is served warm but is equally delicious cold, making it perfect for a picnic or a light meal. You can add a fresh salad on the side and a glass of dry white wine to complete the meal.

A personal note: If you want to add an extra touch of flavor, you can sprinkle some toasted nuts on top before serving or add some sliced black olives between the layers of zucchini.

Nutritional benefits: Zucchinis are an excellent source of vitamins (especially vitamin C and vitamin A), fiber, and antioxidants. Miez de Lapte adds protein and calcium, while basil provides a fresh aroma and contributes to digestive health.

Frequently asked questions:

- Can I use other vegetables instead of zucchini? Of course! You can experiment with eggplants or even potatoes. Each vegetable will bring a distinct flavor to the dish.
- Is this recipe vegetarian? Yes, it is a completely vegetarian dish, suitable for those who avoid meat.
- Can Zucchini Parmigiana be frozen? It is not recommended to freeze this dish, as the cheese may change texture. We suggest consuming it fresh.

Possible variations: You can add a little chili to the sauce for a spicy flavor or replace the parmesan with feta cheese for a stronger taste.

I wish you happy cooking and hope you enjoy this Zucchini Parmigiana recipe, which is sure to bring a smile to the face of any food lover!