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Zucchini Parmigiana

Zucchini Parmigiana

Here is a delicious dish, which tastes of spring and freshness, the zucchini parmigiana. Fragrant, tasty and satiating, this version of Parmigiana is simple to make and brings to the table the flavors of ancient times, the flavors of the garden. Tomato sauce is a concentrate of lycopene, a powerful anticancer substance, basil is a source of mineral salts, such as calcium, potassium, magnesium, phosphorus and selenium, and zucchini are rich in fiber. If you are lactose intolerant you can choose a lactose-free version of mozzarella.


8 zucchini
1 mozzarella cheese
Grated parmesan cheese
800 grams of crushed tomatoes
2 cloves of garlic
Extra virgin oil
Sea salt
First, make a tomato sauce. Lightly brown the chopped garlic in extra virgin olive oil. Add the chopped tomatoes and cook for fifteen minutes, season with salt. Rinse the zucchini and cut them lengthwise into slices about half a centimeter thick. Put the zucchini in a colander and sprinkle with salt, let the zucchini rest for about half an hour so that they lose their water. Rinse the zucchini and dry them. Cook the zucchini slices on the grill or in a cast iron pan greased with extra virgin olive oil. When the zucchini are golden, turn them over and cook on the other side as well. Grease a high-sided baking dish with extra virgin olive oil. Place a light layer of tomato sauce, add a few basil leaves and make a layer of zucchini. Pour a little bit of tomato sauce, distribute chopped basil leaves, slices of mozzarella and a generous sprinkling of Parmesan cheese. Continue in this way until all the ingredients are used up, finish with tomato, mozzarella and parmesan. Bake at 180 degrees for 40 minutes. Remove from the oven and serve.
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