The zucchini parmesan is nothing more than a simple revisitation of the most famous eggplant parmigiana or, better to say “parmiciana”.
Recipe from the courtesy of: http://www.ricettedisicilia.net/antipasti/parmigiana-di-zucchine/
- 2 courgettes (preferably those used to prepare pasta with zucchini);
- peanut oil for frying;
- 2 lb. of fresh tomato for sauce;
- a large onion;
- caciocavallo or Parmigiano Reggiano cheese;
- more basil leaves
Clean and dry the zucchini, peel them, cut them into slices that are not too thin (about half a centimeter thick) and fry them in plenty of hot oil.
Put them to drain on absorbent kitchen paper and sprinkle with some salt.
Clean and dry the tomatoes, cut them into pieces and put them to boil together with half a coarsely chopped onion and a sprig of basil.
When cooked, pass through a sieve and set aside.
Fry the remaining finely chopped onion, then add the tomato puree, previously prepared, add a few basil leaves, season with salt, pepper and a few teaspoons of sugar.
Cook until you get a fairly thick sauce.
At this point, place a layer of fried zucchini in a baking dish or pan, cover them with the sauce, sprinkle grated cheese that you have decided to use and finish with a few basil leaves.
Proceed in this way until all the ingredients are used up, bearing in mind that the final layer must be: a layer of fried zucchini covered with sauce and finally plenty of grated cheese and basil leaves.