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Zucchini Parmigiana

Method

  • Preheat oven to 220°C fan forced (240°C normal). 
  • Lightly flour the zucchini and then fry in a layer of hot oil until coloured. Drain well on kitchen paper towels. 
  • Then layer about one-third of the zucchini in a gratin (or any oven) dish and top with some bocconcini, tomato sauce, grated tasty cheese and parmesan. 
  • Top with the remaining zucchini and then with the rest of the bocconcini, another layer of the sauce, the tasty cheese and parmesan. Cook in the oven for about 15 mins until golden brown and bubbling. 
  • Serve with a simple green salad on the side.

Ingredients

  • 750 gm zucchini, very finely sliced lengthways
  • plain flour
  • olive oil
  • 6-8 bocconcini (or mozzarella), sliced
  • fresh tomato sauce (or Italian tomato based cooking sauce)
  • grated tasty cheese
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm