Courgette parmigiana
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
Ingredients
- 75ml olive oil, plus 2 tbsp
- 4 garlic cloves, finely chopped
- 1 tsp chilli flakes
- 690ml onion and garlic passata
- 20g basil, torn
- 700g courgettes, cut into 1cm slices lengthways
- 1 tbsp red wine vinegar
- ½ tbsp caster sugar
- 250g mozzarella
- 75g parmesan, grated
- 2 tbsp pine nuts, optional
- green salad, to serve
Method
- STEP 1
Pour 2 tbsp of olive oil into a medium pan over a medium heat. Once shimmering, cook the garlic and chilli flakes for 2-3 mins or until the garlic is turning lightly golden. Pour in the passata with a splash of water.
- STEP 2
Toss in the basil and a pinch of salt, then bring to a boil. Reduce to a simmer and put a lid on the pan, keeping it slightly ajar. Leave to bubble for 20-25 mins.
- STEP 3
Pour 75ml of oil into a deep frying pan and warm over a medium heat. Fry the courgettes in batches for 2-3 mins on each side until golden. Drain on kitchen paper.
- STEP 4
Once the sauce has reduced, pour in the vinegar and sprinkle in the sugar. Season to taste.
- STEP 5
Heat the oven to 200C/180C fan/gas 6. Pour a ladleful of sauce onto the bottom of a roasting dish. Lay some fried courgettes on top and scatter over some mozzarella and parmesan. Keep layering the ingredients until used up, saving some mozzarella and parmesan for the top.
- STEP 6
Sprinkle the pine nuts on the top, then cook in the oven for 30-35 mins or until golden and bubbling.
- STEP 7
Leave to cool for 15 mins before serving with a green salad, if you like.
