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Zucchini Parmigiana Recipe

2 years ago

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 Zucchini Parmigiana
Layers of zucchini, ricotta and tomato basil sauce baked to succulent perfection. Enjoy the sheer pleasure of digging into the lovely flavours of zucchini, ricotta and basil.
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Passive Time 40 minutes
Servings
MetricUS Imperial
Ingredients
Passive Time 40 minutes
Servings
MetricUS Imperial
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat one tablespoon of oil in a pan and saute the zucchini on both sides with some salt on a high flame for 2-3 minutes.
  2. Fry till the zucchini is light brown in colour.
  3. In another pan heat one tablespoon of oil and lightly saute the garlic.
  4. Add the tomatoes and basil leaves and mix well.
  5. Sprinkle red chilli flakes, dry red chillies, salt and stir.
  6. Add enough water so that it does not become dry.
  7. Cook till it becomes saucy.
  8. On a plate make three layers of zucchini, ricotta and the sauce.
  9. Pre-heat the oven and bake the layered zucchini, ricotta and the sauce for 7-8 minutes at 200 degrees.
  10. Garnish it with basil leaves and serve the Zucchini Parmigiana hot.

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