Zucchine alla Bella Napoli

Name: Zucchine alla Bella Napoli (Courgettes with Tomato and Mozzarella)
Yield: Serves 4
Cuisine: Italian
Ingredients: 30 ml/2 tbsp plain/all-purpose flour; sunflower oil, for deep-frying; sea salt; 300 g/11 oz mozzarella, finely sliced; 6 courgettes/zucchini, thinly sliced lengthways; 45 ml/3 tbsp olive oil; 1 very small onion, finely sliced; 500 g/1 ¼ lb ripe tomatoes, quartered and seeds removed; 5 fresh basil leaves; 2.5 ml/½ tsp dried oregano

Courgettes with Tomato and Mozzarella

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

In this dish, sliced courgettes are dusted in flour then fried before being layered with tomato and mozzarella, and then baked. Although it is fairly labour intensive, the end result is delicious and the dish is lovely served hot or cold.

Ingredients

6 courgettes/zucchini, thinly sliced lengthways
50 g/2 oz dripping or white cooking fat</

Europe
Italy
Main course
Vegetarian
Mediterranean

Method

Arrange the courgettes on a platter, sprinkle with salt and stand it in the sink. Lift it up at one end so that the platter remains on a slant and allows the juices to seep out into the sink. Leave for 1 hour.
Meanwhile, heat the dripping or white cooking fat and olive oil in a large pan and fry the onion for about 10 minutes, until soft. Add the tomatoes, basi

Ingredients

Method

Photos