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Zucchini Parmesan Velocissima

ingredients

servings

3

Iodized salt

to taste

Extra virgin olive oil

to taste

Provolone cheese

10 slices

Mozzarella cheese for pizza

1 half

Datterino tomato sauce

500 oz

Courgette

8 unit

second courses from Italy

Zucchini Parmesan Velocissima

Zucchini Parmesan Velocissima

vegetarian with lactose source of B vitamins high in iron high in calcium source of C vitamins high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Zucchini Parmesan Velocissima

Good even cold is great to enjoy even in lunch break as a splash.

Zucchini Parmesan Velocissima step 1

step 1

Wash and sliced ​​the zucchini thin slices, then on a grilled plate on both sides.

Zucchini Parmesan Velocissima step 2

step 2

In a frying pan (I used the long one of the plumcake) pour a string of extra virgin olive oil, two tablespoons of cherry tomato paste to the natural and a pinch of salt.

Zucchini Parmesan Velocissima step 3

step 3

Spread the slices of zucchini until they cover the entire surface of the pan.

Zucchini Parmesan Velocissima step 4

step 4

Pour two or three spoons of past, a pinch of salt, a few mozzarella slices and some slices of provola.

Zucchini Parmesan Velocissima step 5

step 5

Continue to create layers until you have finished grilling zucchini.

Zucchini Parmesan Velocissima step 6

step 6

Finally pour the past of cherry tomatoes, mozzarella and burst.

Zucchini Parmesan Velocissima step 7

step 7

Bake in a warm vented oven at 220 ° for about 30 minutes.

Zucchini Parmesan Velocissima step 8

step 8

When you are garnished with a beautiful golden crostick, your courgette parmigiana will be ready.

Zucchini Parmesan Velocissima step 9

step 9

Allow to cool a little and serve almost cold at the table, here it is!

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