Courgette parmigiana
- Helena Busiakiewicz
Published: June 13, 2024 at 10:57 AM
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Serves 4 - 6
Easy
Prep: 25 mins
Cook: 1 hr
A star rating of 5 out of 5.2 ratingsRate
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This is great for using up a glut of courgettes you might have acquired over the summer months. Top with golden toasted pine nuts for extra crunch
Gluten free
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Make this comforting courgette parmigiana, then check out our baked parmesan courgettes, Greek lamb-stuffed courgettes, harissa lamb-stuffed courgettes and stuffed marrow. Now try more courgette recipes.
Courgette parmigiana recipe
Ingredients
Nutrition
-
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
Nutrition: per serving (6)
- kcal369
- fat28.8g
- saturates10.5g
- carbs9.4g
- sugars8.7g
- fibre2.9g
- protein16.5g
- salt0.8g
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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.
Try more Italian recipes.
Authors
Helena Busiakiewicz
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A star rating of 5 out of 5.2 ratings
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