Zucchini Parmigiana

a comforting vegetarian dish with a delicious melting cheese topping perfect for cooler weather

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat the oven to 190C
2. 2Heat the oil in a medium pan over a medium high heat
3. 3Fry the zucchini slices in batches in the oil until golden on both sides
4. 4Put the tomato and onion mix in a bowl and add the oregano, vinegar, paprika, sugar, chilli, salt and black pepper. Set aside
5. 5Mix the sour cream, milk and parmesan in a bowl. Set aside
6. 6Pour 1/3 of the tomato mixture into a large baking dish
7. 7Lay the zucchini slices on top and season with sea salt and ground black pepper
8. 8Pour the remaining tomato mixture over the top, then the sour cream mixture
9. 9Sprinkle with shredded mozzarella and some basil leaves.
10. 10Bake for 40 minutes, until the cheese on top is golden
11. 11Sprinkle with more fresh basil leaves and serve piping hot with mashed potatoes, pasta or quinoa.