Parmigiana di Zucchini Recipe

The Zucchini Parmesan is a vegetarian summer dish, perfect for any occasion; you can serve it as an appetizer, single dish, or a side dish.
It is made almost exactly as you would do the Eggplant Parmesan, however I grilled the zucchini instead of frying them.


 Wash and thinly slice the zucchini lengthwise.
Fresh Zucchini
Grill the zucchini.
Grilled zucchini
Cut the mozzarella in small cubes.
In a rectangular baking tray place a layer of Sugo Casareccio.
parmigiana first layer

Form the first layer of zucchini.
parmigiana second layer

Drop the mozzarella on top.

parmigiana third layer
Continue the layers, Sugo Casareccio, zucchini, mozzarella until ingredients are finished and top it off with a generous layer of tomato sauce and parmesan cheese.
Bake the zucchini parmesan at 180 ° for about 30 minutes, or until you see the cheese melted and the top is golden and crisp.
 Zucchini Parmesan
Let rest for a few minutes just to let it set, before serving.


Buon Appetito!!!

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