ZUCCHINI PARMIGIANA RECIPES

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MELANZANA ALLA PARMIGIANA (PERFECT EGGPLANT PARMIGIANA ...



Melanzana alla Parmigiana (Perfect Eggplant Parmigiana ... image

This classic Italian dish from Sicily is often simply referred to as 'Parmigiana' by the Sicilian locals. The richness and depth of flavor that you get from this authentic version is well worth the extra effort. Serve eggplant Parmigiana with nothing more than crusty bread and a green salad.

Provided by AndreaCiotti

Categories     Italian Recipes

Total Time 1 hours 17 minutes

Prep Time 20 minutes

Cook Time 54 minutes

Yield 6 servings

Number Of Ingredients 10

½ cup extra-virgin olive oil, or as needed
6 eggplants, trimmed and cut into 1/2-inch thick slices
salt to taste
1 ⅓ cups crushed tomatoes in puree
1 tablespoon olive oil, or more to taste
2 cloves garlic
1 bunch fresh basil, divided
18 ounces fresh mozzarella cheese, drained and sliced
dried oregano, to taste
4 ounces grated Parmesan cheese

Steps:

  • Heat about 1 inch extra-virgin olive oil in a deep skillet over medium heat. Pat eggplant slices dry with a paper towel and fry eggplant in batches in the hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
  • Combine tomato puree (passata), 1 tablespoon olive oil, garlic, salt, and 4 basil leaves in a saucepan; simmer over medium heat for 10 minutes. Remove garlic from sauce.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  • Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Top with a layer of mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves, in that order. Continue layering in the same order with remaining ingredients, ending with a layer of mozzarella cheese and a drizzle of olive oil.
  • Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.

Nutrition Facts : Calories 506.3 calories, CarbohydrateContent 36.8 g, CholesterolContent 83.4 mg, FatContent 28.9 g, FiberContent 19.3 g, ProteinContent 28.9 g, SaturatedFatContent 16.2 g, SodiumContent 453.4 mg, SugarContent 16.1 g

STUFFED ZUCCHINI RECIPE: HOW TO MAKE IT



Stuffed Zucchini Recipe: How to Make It image

An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. —Marjorie Roberts, West Chazy, New York

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 15

1-1/2 pounds lean ground beef (90% lean)
1 large onion, chopped
1 large green pepper, chopped
1 jalapeno pepper, minced
1-1/4 cups soft bread crumbs
1 large egg, beaten
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
2 cans (8 ounces each) tomato sauce, divided
2 medium tomatoes, coarsely chopped
4 medium zucchini
2 cups shredded mozzarella cheese

Steps:

  • In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.

Nutrition Facts : Calories 294 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 831mg sodium, CarbohydrateContent 14g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 27g protein.

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