Best 5 Courgette Parmigiana Recipes

COURGETTE PARMIGIANA

Steps:

• Preheat oven to 180C. Griddle courgettes until soft and place into baking dish when cooked. Meanwhile start the sauce.
• Fry the onion until soft and translucent. Add the mixed herbs, fennel seeds and season with salt and pepper and fry for another 30s. Add the chopped tomatoes and basil and cook down until thicker.
• Once all the courgette is cooked, turn heat off griddle pan and move cooked courgette from the baking dish back to the griddle pan. Pour a layer of the tomato sauce into the baking dish, then layer courgettes on top. Add a layer of cheddar and parmesan and repeat until near the top of the dish. For the top, put a layer of creme fraiche under the cheese.
• Put dish in oven and cook for 30-40 minutes until lightly browned.

ZUCCHINI PARMIGIANA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
• In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.
• Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.
• In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites.
• Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.
• Bake 45 minutes in the preheated oven. Serve warm.

PARMESAN ZUCCHINI

Steps:

• Preheat the oven to 350 degrees F.
• Clean the medium (or large-ish, if you like your squash as I do!) zucchinis well, cut the ends off, and slice them lengthwise into quarters so that you have eight pieces.
• Coat the bottom of a baking dish with the olive oil and place the zucchini pieces in the dish.
• Sprinkle with the seasoning salt (I sometimes lightly spray the zucchini with pan spray before sprinkling on the seasoning salt), then with the Parmesan cheese.
• Place uncovered in the oven and bake for 20 minutes on 350 degrees F.
• Serve two pieces to each person as a side dish, and enjoy!

COURGETTE PARMIGIANA

Steps:

• Pre-heat an oven to 180°C.
• Add the oil to a large frying pan. Heat and add the courgettes and onions. Heat on a medium setting until the vegetables have softened ( about 10 mins). Season with black pepper and a little salt.
• Transfer the vegetables to an oven proof dish so the the dish is close to full.
• Mix together the mustard and creme fraiche in a bowl. Once mixed, transfer to the vegetables and mix in thoroughly.
• Heat in the oven at 180°C for 20 minutes. After this time, remove and add the grated Parmesan.
• Return to the oven for a further 20 minutes.
• Serve as a main dish or as a side dish.

ZUCCHINI PARMESAN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
• Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
• Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.