Parmigiana di Zucchine e Patate
Parmigiana di Zucchine e Patate
Ingredients
For the Zucchini and Potatoes
- 3 zucchini, medium, sliced into 1/4-inch thick rounds
- 2 potatoes, large, peeled and sliced into 1/8-inch thick rounds
- 1 cup rice flour, plus more as needed
- 1/2 cup olive oil, for frying, plus 2 tablespoons for assembly
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
For the Tomato Sauce
- 28 ounces canned crushed tomatoes
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, roughly chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar, optional, to balance acidity
For Assembly
- 8 ounces mozzarella cheese, fresh, sliced or shredded
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Prepare the zucchini: Lay the sliced zucchini rounds on paper towels and sprinkle lightly with salt. Let them sit for 15 minutes to draw out excess moisture. Pat them thoroughly dry with more paper towels.
⏱️ 15 min
- 2
While the zucchini is resting, prepare the tomato sauce: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Pour in the crushed tomatoes, salt, and optional sugar. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally. Stir in the fresh basil at the end.
⏱️ 25 min
- 3
Prepare the potatoes: Place the sliced potatoes in a large pot of cold, salted water. Bring to a boil and cook for 3-5 minutes, or until just tender-crisp. Drain well and pat dry.
⏱️ 10 min
- 4
Fry the zucchini: Place the rice flour in a shallow dish. Dredge each dried zucchini slice in the rice flour, shaking off any excess. Heat 1/2 cup of olive oil in a large skillet over medium-high heat. Fry the zucchini in batches for 2-3 minutes per side, until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil. Season lightly with salt and pepper.
⏱️ 20 min
- 5
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 6
Assemble the Parmigiana: Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Arrange a single layer of fried zucchini slices over the sauce. Top with a layer of cooked potato slices. Sprinkle with some mozzarella and Parmesan cheese. Repeat the layers: sauce, zucchini, potatoes, mozzarella, and Parmesan, until all ingredients are used, ending with a generous layer of sauce and cheeses on top. Drizzle with 2 tablespoons of olive oil.
⏱️ 15 min
- 7
Bake for 30-35 minutes, or until bubbly and the cheese is golden brown and melted. Let the Parmigiana rest for 10 minutes before serving to allow it to set.
⏱️ 45 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Parmigiana di Zucchine e Patate
For the Zucchini and Potatoes
- 3 zucchini, medium, sliced into 1/4-inch thick rounds
- 2 potatoes, large, peeled and sliced into 1/8-inch thick rounds
- 1 cup rice flour, plus more as needed
- 1/2 cup olive oil, for frying, plus 2 tablespoons for assembly
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
For the Tomato Sauce
- 28 ounces canned crushed tomatoes
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, roughly chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar, optional, to balance acidity
For Assembly
- 8 ounces mozzarella cheese, fresh, sliced or shredded
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Prepare the zucchini: Lay the sliced zucchini rounds on paper towels and sprinkle lightly with salt. Let them sit for 15 minutes to draw out excess moisture. Pat them thoroughly dry with more paper towels.
⏱️ 15 min - 2
While the zucchini is resting, prepare the tomato sauce: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Pour in the crushed tomatoes, salt, and optional sugar. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally. Stir in the fresh basil at the end.
⏱️ 25 min - 3
Prepare the potatoes: Place the sliced potatoes in a large pot of cold, salted water. Bring to a boil and cook for 3-5 minutes, or until just tender-crisp. Drain well and pat dry.
⏱️ 10 min - 4
Fry the zucchini: Place the rice flour in a shallow dish. Dredge each dried zucchini slice in the rice flour, shaking off any excess. Heat 1/2 cup of olive oil in a large skillet over medium-high heat. Fry the zucchini in batches for 2-3 minutes per side, until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil. Season lightly with salt and pepper.
⏱️ 20 min - 5
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 6
Assemble the Parmigiana: Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Arrange a single layer of fried zucchini slices over the sauce. Top with a layer of cooked potato slices. Sprinkle with some mozzarella and Parmesan cheese. Repeat the layers: sauce, zucchini, potatoes, mozzarella, and Parmesan, until all ingredients are used, ending with a generous layer of sauce and cheeses on top. Drizzle with 2 tablespoons of olive oil.
⏱️ 15 min - 7
Bake for 30-35 minutes, or until bubbly and the cheese is golden brown and melted. Let the Parmigiana rest for 10 minutes before serving to allow it to set.
⏱️ 45 min•🌡️ 375