Parmigiana di Zucchini

Name: Parmigiana di Zucchini (Baked Courgettes with Tomato and Taleggio)
Yield: Serves 6-8
Cuisine: Italian
Ingredients: salt and pepper; olive oil, for shallow-frying; 700 g courgettes, trimmed and cut into 5mm-thick slices lengthways; 400 g Taleggio cheese, cubed; 100 g plain flour; 4 eggs, beaten; freshly grated nutmeg; salt and pepper; 800 g polpa di pomodoro or chunky passata; 10 basil leaves; 100 g Parmesan, grated; 2 garlic cloves, finely sliced; 6 tbsp olive oil; 800 g polpa di pomodoro or chunky passata

Baked Courgettes with Tomato and Taleggio

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This is a variation on the well-known parmigiana melanzane, the baked dish of aubergines with tomato and mozzarella. By using Taleggio instead of mozzarella and courgette in place of aubergine, I’ve made this dish a little lighter, but no less wonderful!”

Ingredients

100 g plain flour
4 eggs, beaten
freshly grated nutmeg
salt and

Europe
Italy
Main course
Vegetarian
Mediterranean

Method

Preheat the oven to 200°C/Gas 6.

Make the tomato sauce by frying the garlic in the olive oil in a pan until soft, about 5 minutes. Add the tomato pulp and basil, some salt and pepper to taste and cook gently for 20-30 minutes.

To make the batter, put the flour in a bowl