The zucchini parmesan or parmigiana di zucchine is nothing more than a simple revisitation of the most famous eggplant parmigiana or, better to say “parmiciana”.
- 2 courgettes (preferably those used to prepare pasta with zucchini);
- peanut oil for frying;
- 2 lb. of fresh tomato for sauce;
- a large onion;
- caciocavallo or Parmigiano Reggiano cheese;
- more basil leaves
- Clean and dry the zucchini, peel them, cut them into slices that are not too thin (about half a centimeter thick) and fry them in plenty of hot oil.
- Put them to drain on absorbent kitchen paper and sprinkle with some salt.
- Clean and dry the tomatoes, cut them into pieces and put them to boil together with half a coarsely chopped onion and a sprig of basil.
- When cooked, pass through a sieve and set aside.
- Fry the remaining finely chopped onion, then add the tomato puree, previously prepared, add a few basil leaves, season with salt, pepper and a few teaspoons of sugar.
- Cook until you get a fairly thick sauce.
- At this point, place a layer of fried zucchini in a baking dish or pan, cover them with the sauce, sprinkle grated cheese that you have decided to use and finish with a few basil leaves.
- Proceed in this way until all the ingredients are used up, bearing in mind that the final layer must be: a layer of fried zucchini covered with sauce and finally plenty of grated cheese and basil leaves.
Recipe from the courtesy of: http://www.ricettedisicilia.net/antipasti/parmigiana-di-zucchine/