Parmigiana with Courgette

Total time: 1hr 05m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 328 Kcal, 23g Protein, 13g Carbohydrates, 20g Fat


  • 2 clove of garlic
  • 1 tbsp. olive oil
  • 1 tin chopped tomatoes (ca. 800 g)
  • 1 tsp. salt
  • a little pepper
  • 1 kg courgette
  • 150 g mozzarella
  • 100 g grated Parmesan
  • some basil leaves


  • Press the garlic. Heat the olive oil and sauté the garlic. Add the tomato, season, bring to the boil and simmer gently for approx. 20 mins., stirring occasionally.
  • Cut the courgettes diagonally into approx. 4 mm slices, add to a bowl, mix with salt and oil. Slice the mozzarella.
  • Grease an ovenproof dish that can hold approx. 2 litres. 1st layer: 3 tbsp tomato sauce + half of the courgettes. 2nd layer: half of the rest of the tomato sauce + half of the mozzarella + half of the parmesan. 3rd layer: rest of the courgettes + rest of the tomato sauce. 4th layer: rest of the mozzarella + rest of the parmesan.
  • Approx. 30 mins. in a preheated 200°C convection oven. Remove, leave to rest for approx. 5 mins., garnish the Parmigiana with the basil.

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