Zucchini Parmigiana

Ingrédients

• 900 g large zucchinis (sliced in half a cm thick slices)
• vegetable oil for shallow frying
• 2 x 410g tomato and onion mix
• 1 tbsp dried oregano
• 1 tbsp balsamic vinegar
• 2 tsp paprika
• 2 – 3 tsp sugar depending how acidic the tomatoes are
• 1 tsp dried chilli flakes (add more or less to your taste)
• sea salt flakes and ground black pepper to season
• 250 ml sour cream
• 50 ml full cream milk
• 60 g finely grated parmesan cheese
• 1 mozzarella ball shredded mozzarella
• fresh basil leaves

Préparation

1. 1

   Preheat the oven to 190C

2. 2

   Heat the oil in a medium pan over a medium high heat

3. 3

   Fry the zucchini slices in batches in the oil until golden on both sides

4. 4

   Put the tomato and onion mix in a bowl and add the oregano, vinegar, paprika, sugar, chilli, salt and black pepper. Set aside

5. 5

   Mix the sour cream, milk and parmesan in a bowl. Set aside

6. 6

   Pour 1/3 of the tomato mixture into a large baking dish

7. 7

   Lay the zucchini slices on top and season with sea salt and ground black pepper

8. 8

   Pour the remaining tomato mixture over the top, then the sour cream mixture

9. 9

   Sprinkle with shredded mozzarella and some basil leaves.

10. 10

    Bake for 40 minutes, until the cheese on top is golden

11. 11

    Sprinkle with more fresh basil leaves and serve piping hot with mashed potatoes, pasta or quinoa.