Fried zucchini parmigiana 

There are those who still prefer it steaming and those who love it at room temperature, because after all it is well known: the next day it is even better... But a parmigiana is always a parmigiana! And if you are used to the more classic version, with eggplant, fried in deep oil, you will look forward to trying the zucchini parmigiana, probably the most famous variant of this fantastic Mediterranean recipe. Authentic tastes for a unique result that will inebriate your taste buds. The zucchini parmigiana is perfect for any occasion, to be served as an appetizer, main course or for a second summer dish... One thing is certain, it will conquer everyone! 

INGREDIENTS

Zucchini 700 g

Parmigiano Reggiano 60 g

Mozzarella 250 g

flour for breading to taste

Peanut oil for frying to taste

Black pepper to taste

Basil to taste

FOR THE TOMATO SAUCE

Tomato puree 700 g

Onions ¼

Extra virgin olive oil to taste

Basil to taste

Salt to taste

PREPARATION

To prepare the zucchini parmigiana first start making the sauce. Pour a little oil into a pan, add the finely chopped onion and let it brown over low heat. Then add the tomato puree and a little water; Season with salt and cook for about 40 minutes over low heat, stirring often. Once cooked, add hand-chopped basil leaves to the sauce. In the meantime, take care of the zucchini, wash them, trim them and cut them into slices about 5 mm thick using a mandolin or a knife. Then place the oil to heat in a large pan and, while waiting for it to reach the temperature of 170 °C, pass the zucchini in the flour so as to flour them on both sides. As soon as the oil is at temperature (measured with the kitchen thermometer) immerse a few slices at a time and fry the zucchini for a few minutes until they are golden brown. Then drain and place them on a tray lined with paper towels, to drain excess oil. Continue like this with all the others and if you prefer salt them slightly. Then cut the mozzarella into cubes and keep aside. As soon as the sauce is cooked, equip yourself with a rectangular baking tray 28x18 cm and spread a little tomato sauce on the bottom, spreading it with the back of the spoon. At this point neatly arrange the zucchini side by side, slightly overlapping, cover with a generous layer of tomato sauce, season with grated Parmesan cheese, diced mozzarella and pepper. Repeat the same procedure this time arranging the zucchini horizontally, then add a layer of sauce, mozzarella, Parmesan cheese and a sprinkling of pepper. Place the last layer of zucchini again for the long and complete with the remaining sauce and diced mozzarella. Sprinkle with Parmesan, a pinch of pepper and bake in a preheated static oven at 200 °C degrees for 25-30 minutes. Then take the parmigiana out of the oven, add a few leaves of basil and let it rest for a few minutes before serving!

PRESERVATION

Zucchini parmigiana can be eaten warm or cold, keep refrigerated for 4-5 days. Alternatively, it is possible to freeze it after cooking it in the oven and letting it cool, perhaps already divided into portions, and thaw in the refrigerator if necessary before heating it.

ADVICE

For a lighter version use grilled zucchini.