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Skillet Zucchini Parmigiana · GialloZafferano.com

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  Speaker 1: Skilled. Zucchini parmigiana is a light summary version of the
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  Speaker 1: classic Italian parmigiana. You used in slices of zucchini, a
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  Speaker 1: simple tomato sauce, and plenty of melted cheese, all cooked
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  Speaker 1: in a skillete instead of the oven. This recipe serves
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  Speaker 1: for people. You need about twenty minutes for preparation and
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  Speaker 1: about sixty minutes for cooking. For this recipe, you need
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  Speaker 1: these ingredients. Zucchini two point six pounds that is one
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  Speaker 1: point two kilograms, tomato pure four and one quarter cups
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  Speaker 1: that is one liter, mozzarella cheese five point three ounces
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  Speaker 1: that is one hundred fifty grams white onion, one quarter
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  Speaker 1: cup that is forty grams parmigiano regiano cheese, one point
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  Speaker 1: one ounces that is thirty grams garlic, one clove fresh basil,
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  Speaker 1: as kneaded, extra virgin olive oil, as kneaded, fine salt
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  Speaker 1: as needed. You start with the tomato sauce, finely chop
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  Speaker 1: the white onion, Take a saucepan and add some extra
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  Speaker 1: virgin olive oil, the whole clove of garlic and the
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  Speaker 1: chopped onion. Add a pinch of fine salt right away.
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  Speaker 1: You let the onion cook gently over medium low heat
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  Speaker 1: for about ten minutes until it becomes soft and transparent.
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  Speaker 1: If it starts to dry out, you add a little water.
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  Speaker 1: After about ten minutes, you pour in the tomato pure
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  Speaker 1: You add some fresh basil leaves. You season with salt,
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  Speaker 1: stir well, and cook the sauce of vermidium heat for
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  Speaker 1: about thirty to forty minutes. You stir from time to
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  Speaker 1: time so it does not stick. When the sauce is
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  Speaker 1: thick and well flavored, you turn off the heat and
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  Speaker 1: set it aside. Now you prepare the zucchini. Wash and
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  Speaker 1: dry the zucchini using a mandolin. You slice them lengthwise
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  Speaker 1: or into rounds with a thickness of two to three millimeters.
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  Speaker 1: Heat an on stick skillet and add a drizzle of
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  Speaker 1: extra virgin olive oil. Lay the zucchini slices in the
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  Speaker 1: skillet in a single layer without overlapping them. You add
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  Speaker 1: a little salt. You cook the zucchini over medium heat
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  Speaker 1: for three to four minutes on each side, until they
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  Speaker 1: are soft and lightly golden. You repeat this step until
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  Speaker 1: you have cooked all the zucchini slices, adding a little
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  Speaker 1: oil when needed. Now you assemble the parmigana in an
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  Speaker 1: non stick skillet with a diameter between eight point seven
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  Speaker 1: inches that is twenty two centimeters and ten point two
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  Speaker 1: inches that is twenty six centimeters. First, you spread a
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  Speaker 1: thin layer of tomato sauce on the bottom of the skillet.
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  Speaker 1: Then you place a layer of zucchini slices over the sauce,
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  Speaker 1: this time slightly overlapping them to form an even layer.
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  Speaker 1: You cover the zucchini with more tomato sauce. You sprinkle
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  Speaker 1: a part of the grated parmigan or a jan over
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  Speaker 1: the sauce. You cut the mozzarella into small cubes and
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  Speaker 1: distribute some of the cubes over the parmigiano layer. You
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  Speaker 1: repeat the layers in the same order, zucchini sauce, grated
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  Speaker 1: parmigiano reggiano, and cube mozzarella. You continue like this until
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  Speaker 1: you have a total of three layers. You use all
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  Speaker 1: the ingredients, dividing sauce and cheeses so that each layer
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  Speaker 1: is well covered. When you finish the last layer, you
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  Speaker 1: drizzle the surface with a little extra virgin olive oil.
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  Speaker 1: You cover the skillet with the lead. You place it
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  Speaker 1: over medium or slightly lower heat. You cook for fifteen
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  Speaker 1: minutes with the lead on, so that the cheese melts
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  Speaker 1: and the flavors blend. After fifteen minutes, you remove the lead.
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  Speaker 1: You continue cooking for another ten minutes, always over medium
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  Speaker 1: or slightly lower heat, so that the zucchini parmigiana dries
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  Speaker 1: a little on the surface and the sauce thickens. At
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  Speaker 1: the end of cooking, you turn off the heat. You
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  Speaker 1: add fresh basil leaves on top to perfume the dish.
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  Speaker 1: You let it rest a short time. Then you serve
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  Speaker 1: the skillet zucchini parmiiana warm or at room temperature. You
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  Speaker 1: can store leftover skill at zucchini parmigiana in the refrigerator
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  Speaker 1: for up to two days. You can also freeze it.