- 1 tsp. salt
- a little pepper
- 1 tbsp. olive oil
- some basil leaves
- 2 clove of garlic
- 100 g grated Parmesan
- 150 g mozzarella
- 1 tin chopped tomatoes (ca. 800 g)
- 1 kg courgette
Press the garlic. Heat the olive oil and sauté the garlic. Add the tomato, season, bring to the boil and simmer gently for approx. 20 mins., stirring occasionally.
Cut the courgettes diagonally into approx. 4 mm slices, add to a bowl, mix with salt and oil. Slice the mozzarella.
Grease an ovenproof dish that can hold approx. 2 litres. 1st layer: 3 tbsp tomato sauce + half of the courgettes. 2nd layer: half of the rest of the tomato sauce + half of the mozzarella + half of the parmesan. 3rd layer: rest of the courgettes + rest of the tomato sauce. 4th layer: rest of the mozzarella + rest of the parmesan.
Approx. 30 mins. in a preheated 200°C convection oven. Remove, leave to rest for approx. 5 mins., garnish the Parmigiana with the basil.
- Vegetable Dishes
- 1h 5 Preparation/cooking time: ca. 35m + Bake: ca. 30m
- Servings For 4 people
- Nutrition 328 Kcal