Baked Zucchini Parmigiana

Welcome to our food blog, where we’re about to embark on a culinary journey to the heart of Sicily!
Today, we’re going to introduce you to a delightful twist on the classic Italian dish, parmigiana.
Known as an icon of southern Italian cuisine, parmigiana enchants the taste buds of anyone lucky enough to savor it.
With its origins deeply rooted in the culinary traditions of the South, parmigiana reflects the love for authentic flavors and dishes rich in history.
It embodies the essence of Italian cuisine: simplicity, genuineness, and passion.
Traditionally, parmigiana is made with eggplant, but we’re going to surprise you today with a mouthwatering recipe that features zucchini as the main protagonist.
Brace yourself for a unique interpretation of this beloved dish!
As we gather our ingredients, let’s take a moment to appreciate the versatility of parmigiana.
It can adapt and excite our taste buds with different ingredients, allowing us to explore new and exciting flavors.
This Zucchini Parmigiana has the potential to become your new favorite!
As we dive into this delightful recipe, imagine the aromatic flavors wafting through the kitchen, transporting you to the picturesque region of Sicily.
Close your eyes and let the rich history of Italian cuisine guide your senses while we create this stunning dish.

Yields and Prep Times

• Serves: 4 people
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Nutritional Values per Serving of Baked Zucchini Parmigiana

• Calories: 300-350 kcal
• Proteins: 12-15 g
• Fat: 15-18 g
• Carbohydrates: 30-35 g
• Fiber: 5-6 g
• Sugar: 10-12 g
• Sodium: 600-700 mg

Ingredients

• 2 large zucchinis
• 1kg of tomatoes
• 1 onion
• 150 g of aged caciocavallo cheese
• basil
• extra virgin olive oil
• salt
• freshly ground black pepper

Directions

1. Begin by cleaning and drying the zucchini. Peel and slice the zucchini into round slices about half a centimeter thick.
2. Fry the zucchini in a pan with hot extra virgin olive oil until they become golden. Once fried, place them on absorbent paper to remove excess oil and season with a pinch of salt.
3. Now, move on to preparing the tomato sauce. Cut the tomatoes into pieces and put them in a saucepan with half a sliced onion and a sprig of basil. Cook the tomatoes until they are soft, then pass them through a vegetable strainer to obtain a smooth sauce. Set aside the tomato sauce.
4. In a pan, finely sauté the remaining onion. Add the previously prepared tomato sauce and some basil leaves. Season with salt and pepper and cook the sauce until it thickens.
5. Now, assemble the parmigiana. In a baking dish, create a layer of fried zucchini, then cover with a layer of tomato sauce. Sprinkle generously with grated caciocavallo cheese and add some basil leaves.
6. Continue layering until all the ingredients are used, making sure that the last layer is composed of fried zucchini covered with sauce and plenty of grated caciocavallo cheese. Decorate with basil leaves.
7. Bake the Zucchini Parmigiana in a preheated oven at 200°C (390°F) for about 20 minutes or until the surface becomes golden and crispy.
8. Once cooked, remove the parmigiana from the oven, let it cool for a few minutes and enjoy.

Wine Pairing

When it comes to pairing the perfect wine with your Zucchini Parmigiana, Contea di Sclafani Pinot Bianco is the ideal choice.
This sparkling wine, with its bright yellow color and delicate and fine aroma, marries beautifully with the light and fresh flavors of the parmigiana.
Its harmony and roundness in your mouth perfectly intertwine with the creaminess of the cheese and the sweetness of the zucchini, creating a balanced taste experience.
To fully appreciate this pairing, make sure to serve the Contea di Sclafani Pinot Bianco at the ideal temperature, generally between 6°C and 8°C (45°F).
This will allow its delicate aromas to fully emerge and complete the culinary experience with the zucchini parmigiana.

How to Store Baked Zucchini Parmigiana

1. Refrigeration: After cooking the Zucchini Parmigiana, let it cool completely at room temperature for about 30 minutes. Then, cover it with plastic wrap or tightly close the container with a lid and store it in the refrigerator. The parmigiana can be stored in the refrigerator for a maximum of 2-3 days.
2. Heating: To heat the Zucchini Parmigiana, you can do it evenly in a preheated oven at 180°C (355°F) for about 15-20 minutes, until the dish is well heated. You can also opt for the microwave, but be careful not to overheat it, otherwise you could make the parmigiana too dry.
3. Freezing: If you want to store the Zucchini Parmigiana for a longer period, you can freeze it. Wrap it in plastic wrap and place it in a freezer bag to prevent air from entering. The frozen parmigiana can last up to 2-3 months in the freezer. When you are ready to consume it, thaw it slowly in the refrigerator overnight and then heat it as described above. Keep in mind that the texture may vary slightly after freezing, but the taste will remain delicious.

Your Culinary Adventure with Ricette di Sicilia: Baked Zucchini Parmigiana

The Zucchini Parmigiana is a dish that represents the soul and flavors of Sicily, with fresh and genuine ingredients that blend in a harmony of taste. Prepare it following our instructions and conquer the palate of anyone who will have the privilege of savoring it.

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