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.
Servings
4
Passive Time
40
minutes
Servings
4
Passive Time
40
minutes
Ingredients
1
in
zucchini – slicedrounds
2
Tbsp. olive oil
2
tsp
garlic finely chopped
3-4
ripe tomatoes – finely diced
10-12
basil leaves
1/4
tsp
red chilli flakes
1-2
dry red chillies – whole
1
glass of water
100
gm ricotta cheese
salt to taste
Instructions
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.
Fry till the zucchini is light brown in colour.
In another pan heat one tablespoon of oil and lightly saute the garlic.
Add the tomatoes and basil leaves and mix well.
Sprinkle red chilli flakes, dry red chillies, salt and stir.
Add enough water so that it does not become dry.
Cook till it becomes saucy.
On a plate make three layers of zucchini, ricotta and the sauce.
Pre-heat the oven and bake the layered zucchini, ricotta and the sauce for 7-8 minutes at 200 degrees.
Garnish it with basil leaves and serve the Zucchini Parmigiana hot.