Layered zucchini and parmesan casserole
6 servings
55 minutes
Layered zucchini and parmesan casserole is an exquisite dish of Italian cuisine that embodies the harmony of flavors and textures. Thinly sliced and grilled zucchini acquire an appetizing golden crust, while tomato sauce and parmesan add richness and depth of flavor. The crispy crust made of parmesan, breadcrumbs, and parsley makes this dish particularly appealing. Born in warm Italian kitchens, it fits perfectly for both family dinners and festive lunches. The casserole impresses with its lightness while being satisfying, and its delicate taste pairs nicely with a glass of white wine. The simplicity of preparation makes it accessible, while the combination of ingredients turns each bite into a gastronomic delight.
1
Preheat the grill in the oven.
2
Slice the zucchini into thin strips lengthwise and place on a baking sheet. Brush with olive oil, season with salt and pepper. Grill until golden brown. Flip and brown again.
- Zucchini: 6 pieces
- Olive oil: 0.3 glass
- Salt: to taste
- Freshly ground black pepper: to taste
3
Preheat the oven to 190 degrees.
4
Pour a small amount of tomato sauce into the bottom of a fireproof dish and spread it out, then layer the zucchini evenly, followed by another layer of tomato sauce and a third of grated Parmesan. Then add another layer of zucchini and another layer of sauce.
- Tomato sauce: to taste
- Grated Parmesan cheese: 180 g
- Zucchini: 6 pieces
- Tomato sauce: to taste
- Grated Parmesan cheese: 180 g
5
Mix 0.5 cup of parmesan with breadcrumbs and parsley. Season with salt and pepper, and drizzle with a tablespoon of olive oil. Spread the mixture over the sauce and bake for 25-30 minutes until golden brown. Let it sit for 15 minutes, slice, and serve.
- Grated Parmesan cheese: 180 g
- Crushed breadcrumbs: 1 glass
- Chopped parsley: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
- Olive oil: 0.3 glass