Grilled Zucchini Parmesan Recipe
YumGrilled Zucchini Parmesan Recipe: Parmigiana di zucchine grigliate.
To make Grilled Zucchini Parmesan Recipe, there is a special mood required; the same as for Risotto .
If you are in a hurry this one is not recomended. I am not saying that you must sing Nessun Dorma in the kitchen but just take your time.
I suggest you enjoy both cooking and eating. Celebrate food and enjoy.
Once Parmigiana is done, you will experience the amazing flavours of grilled zucchini, three cheeses and Tomato SalsaΒ ( the best spaghetti sauce, ever ) and you’ll be glad to experience the flavours of this excellent and frugal Italian dish.
Bulgur is an optional ingredient. If you have rice or any precooked grains leftovers, you may use them instead. Just be sure to have 1 Β½ cup of them.
Here you can see, how I sliced zucchini:
Grilling takes 10 minutes of your preparation time. Once grilled, slices look like this :
All the ingredients ready:
Down here, I have combined the layers so you can see all of them before I filled the pan completely and covered with remaining zucchini, mozzarella and Parmesan.
And, before baking, the dish looked like this :
Grilled Zucchini Parmesan Recipe
Grilled Zucchini Parmesan Recipe: Parmigiana di zucchine grigliate.
Ingredients
- 3 large zucchini, approx 8 inches long, sliced lenghtwise ( 0.2 inch ), sprinkled with salt
- 1/2 cup bulgur + 1 cup boiling water
- 4 Tbsp olive oil
- Salt to taste
- 2 garlic cloves, finely chopped
- 1 Β½ cup tomato salsa / spaghetti sauce
- Chopped basil to taste
- 1 cup Ricotta
- 3 cups Mozzarella cubes ( 400 gram bar )
- 5 Tbsp Parmesan
Instructions
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Combine bulgur with boiling water and leave aside for 15 minutes.
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Pour 2 Tbsp of olive oil into a large skillet and grill zucchini, both sides. Repeat until all slices are grilled. You will need 2 Tbsp of oil more to finish grilling.
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Lay grilled zucchini to a plate covered with paper towels, to remove excess oil.
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Lightly spray the pan ( 10 x 7.5 inches )
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Preheat the oven to 180 C / 356 F.
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Spread 3 Tbsp of tomato salsa / spaghetti sauce on the bottom of a baking dish.
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Lay half of the quantity of zucchini slices over tomato salsa.
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Cover zucchini with half of mozzarella cubes. Sprinkle with salt to taste.
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Spread all bulgur over mozzarella and gently cover with half of tomato salsa.
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Sprinkle with chopped basil and garlic.
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Spoon Ricotta and lay remaining zucchini.
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Cover with remaining Mozzarella and pour remaining tomato salsa.
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Cover with Parmesan and bake for 35 minutes.
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Serve imediatelly.
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