In: All Recipes recipes9 July 2007
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Zucchini Parmigiana is a variant of the most famous Eggplant Parmigiana Buy cheap Topamax , è un piatto leggero e delizioso,che viene servito di solito come contorno o come piatto unico accompagnato da una bella fetta di pane caldo. Zucchini Parmigiana ha un sapore più delicato rispetto a quella di melanzane e a casa mia, dove viene preparata almeno una volta a settimana, durante il periodo estivo è davvero un cult. Se vi piacciono le zucchine, provate la mia ricetta e poi sentite che sapore 😉

Ingredients for 4 servings:
800 g of zucchini
500 ml of tomato purée (passata)
40 g of parmesan, grated
1 egg
300 g of mozzarella
salt Strattera No Prescription
basil
extra-virgin olive oil

Preparation Time: 20 min.
Baking Time: 30 min.
Total Time: 50 min.

How to make Zucchini Parmigiana

Rinse and clean the zucchini, then thinly slice them (about 3 mm) lengthwise.
Fry them in hot oil until both sides will be golden brown.

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Meanwhile, let’s make a light sauce with the tomato purée, seasoning with extra-virgin olive oil, salt and basil.

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Spread some sauce on the bottom of an oven pan (I’m using a disposable one for convenience) with some sauce, then place on it a few zucchini slices, in one layer but slightly overlapped.

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Spread with some sliced mozzarella, then cover with some spoonful of sauce, and sprinkle some parmesan.

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Beat the egg with a pinch of salt, and add some over the zucchini.
Cover with another layer of zucchini, and pour over it the remaining egg.

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Finish the Zucchini Parmigiana with some sauce, and sprinkle with plenty of permesan (and, if you like, some mozzarella too).

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Bake the parmigiana in pre-heated oven at 180°C for 20-30 minutes, or until its surfice will be nicely browned.

Let your Zucchini Parmigiana cool down before slicing and serving it.

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