Zucchini Parmesan

Step 1/6

• 1½ zucchini
• ½ onion
• 1½ cloves garlic
• 112½ g mozzarella cheese

• oven
• cutting board
• knife

Preheat oven to 200°C/390°F. Cut zucchini lengthwise to ¼ inch/1 cm thick slices. Peel and finely dice onion and garlic cloves. Slice mozzarella.

Step 2/6

• ½ tsp salt
• 2 tbsp olive oil

• baking sheet

Layer zucchini slices onto a baking sheet and season with some salt. Drizzle with olive oil and bake for approx. 20 min.

Step 3/6

• 200 g canned crushed tomatoes
• ⅛ tsp pepper
• ¼ tbsp sugar
• 2½ sprigs basil

• frying pan
• spatula

Heat remaining olive oil in a large pan over medium heat. Add onion and cook, stirring often, until tender, approx. 5 min. Add garlic, stirring until fragrant, approx. 1 min. Add tomatoes, salt, pepper, sugar, and basil. Increase heat to medium-high and reduce until tomatoes are bubbling, then remove from heat.

Step 4/6

• 17½ g crusty bread
• ½ tsp dried oregano

• food processor

Chop bread and put into a food processor with dried oregano. Pulse to form relatively chunky breadcrumbs.

Step 5/6

• 50 g grated Parmesan cheese

• baking dish
• ladle

Cover the bottom of a baking dish with baked zucchini slices. Spread some tomato sauce over the zucchini, and top with Parmesan cheese and mozzarella. Repeat until all ingredients are gone, finishing the top layer with breadcrumbs.

Step 6/6

Bake at 200°C/390°F for approx. 40 min., or until the tomato sauce is bubbling all around the edges and the breadcrumbs are golden brown. Allow to cool for at least 15 min. before serving. Enjoy!

Enjoy your meal!