Zucchini Parmesan

Make on Drop
Serves 4 Prep Time 10 minutes   Cook Time 35 minutes   Rated:    
by Tenina Holder

Well this was a flavour revelation. I do love a good tomato sauce and this is truly one of those. The fennel is kind of a personal fave for me with a tomato sauce, though probably more American Italian than straight Italian, I can just picture myself overlooking some beautiful vineyard with a row of conifers and a stunning purple Tuscan sky in the background as I eat this. Truly spectacular, truly simple and just how food ought to be.

I think a great loaf of Ciabatta would be perfect with this to mop up all the goodness. Buon Appetito.

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Need

Do

1  

Mill the parmesan *10 sec/speed 10 and remove from bowl and set aside.

2  

Make the tomato sauce now.

3  

Place fennel seeds into a small frying pan and dry toast until just smoking and fragrant. Tip into the Thermomix bowl.

4  

Add onion, garlic and EVOO and chop 3 sec/speed 5. Saute 6 min/Varoma/speed 1.

5  

Add all remaining sauce ingredients and cook 30 min/100°C/speed 1/MC OFF. Place the simmering basket on top of the lid to prevent spatter.

6  

When sauce is finished, blend 1 min/speed 9/MC ON. Stir the chopped basil through the sauce with a spatula.

7  

Meanwhile, preheat the oven to 200°C and line 2 baking trays with paper.

8  

Trim the ends and slice the zucchini lengthways in about 1 cm thick slices. Drizzle with EVOO, season well on both sides and sprinkle with the chilli flakes.

9  

Cook approx. 12 minutes in the oven until just browned. Remove from oven and reduce oven temperature to 170°C.

10  

To assemble the dish, oil a gratin dish with plenty of EVOO. Spread a small amount of the sauce on the base of the dish, then arrange 1/3 of the zucchini over the sauce. Top with a small amount of the milled parmesan. Repeat each layer twice more finishing with the bulk of the milled parmesan. Drizzle with EVOO if you wish.

11  

Bake 30-35 minutes until browned, bubbling and fragrant.

12  

Garnish with fresh basil leaves if desired.

More

With a garden salad and a solid red wine. YUM!

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