Courgette Parmigiana -wk24 FAMILY

Name: Courgette Parmigiana -wk24 FAMILY with Insalata Caprese and Foccacia
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: ½ Red Onion; 2 Garlic Clove; 1 Courgette; ½ Cherry Tomatoes; 1 Mozzarella; 1 Tomato Passata; ¾ Oregano; 1 Basil; 25 Pine Nuts; 40 Grated Hard Italian Style Cheese; 20 Panko Breadcrumbs; 1 Foccacia

with Insalata Caprese and Foccacia

Recipe Development TeamPublished on May 20, 2017

Get 50% off 1st box + free snacks for life!

Parmigiana is a Norther Italian classic. It's traditionally made with fried aubergine but we're using courgettes here for a lighter taste. It takes a little while to assemble but we're sure you'll think it's time well spent when you taste the results!

Tags:

Veggie

Allergens:

Milk

•Egg

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total50 minutes

Active

DifficultyMedium

Ingredients

serving amount

Red Onion

Garlic Clove

Courgette

(May contain traces of: Celery)

Cherry Tomatoes

Mozzarella

(Contains: Milk)

Tomato Passata

Oregano

Basil

Pine Nuts

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Panko Breadcrumbs

(Contains: Cereals containing gluten)

Foccacia

(Contains: Cereals containing gluten)

Nutritional information

Energy (kJ)2506 kJ

Energy (kcal)599 kcal

Fat29 g

of which saturates14 g

Carbohydrate52 g

of which sugars14 g

Protein33 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Grill Pan

•Baking Dish

•Bowl

•Plate

Cooking Instructions and Tips

Preheat your oven to 220°C. Halve, peel and chop the red onion into roughly ½cm pieces. Peel and grate the garlic (or use a garlic press). Remove the top and bottom from the courgette and slice lengthways into ½cm strips. Chop the cherry tomatoes in half. Pick the basil leaves from their stalks (discard the stalks). Cut three-quarters of the mozzarella cheese into thin slices. Pat the slices with some kitchen paper to soak up as much moisture as possible.

Put a splash of oil in a frying pan on medium-low heat. Add the onion and garlic. Fry until soft, about 5 mins. Add the tomato passata and oregano. Season with salt and black pepper. Let the mixture simmer for 5 mins, then remove from the heat.

Heat a splash of olive oil in another frying pan on high heat. Once hot, fry the courgette strips in batches. Cook them for a minute on each side and then set aside.tTIP: Don't overcrowd the pan as this will stew the courgette rather than brown it nicely.

Put a third of the passata in an ovenproof dish and spread it out to cover the bottom. Top this with a layer of courgette (use roughly half your courgette here as you’re going to repeat this step). Next layer on half the sliced mozzarella. Tear over a third of your basil leaves and add half the pine nuts.

Spread on another layer of passata, followed by the remaining courgette, sliced mozzarella and pine nuts. Tear on another third of the basil. Finish with a final layer of passata and top your parmigiana with the hard Italian cheese and panko breadcrumbs. Bake on the top shelf of your oven for 15 mins.

Tear up the remaining basil and mozzarella. Put these in a mixing bowl with the cherry tomatoes. Add a drizzle of olive oil and season with salt and black pepper. When the parmigiana is ready, serve generous portions with the salad and focaccia on the side. Enjoy!