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 di Eggplant Parmesan (Parmigiana di Melenzane), however I grilled the zucchini instead of frying them.
These are the steps:
Wash and thinly slice the zucchini lengthwise.
Grill the zucchini.
Cut the mozzarella in small cubes.
In a rectangular baking tray place a layer of Sugo Casareccio.
Form the first layer of zucchini.
Drizzle the mozzarella on top.
Continue the layers, Sugo Casareccio, zucchini, mozzarella until ingredients are finished and finish with a generous layer of tomato sauce and parmesan on top.
Bake the zucchini parmesan at 180 ° for about 30minutes, or until you see the cheese melted and the top is golden and crisp.
Let rest for a few minutes just to let it set, before serving.