Monday 26 November 2012

Zucchini Parmigiana

While the pupils in the Rome cooking class made meatballs I was able to make these ramekin dishes.

Zucchini were sliced thinly and grilled on both sides.

A tomato sauce was made for the meatballs and this was also used for the zucchini dish. It was basically a matter of chopping tomatoes and frying them with a chopped clove of garlic and an onion until they had become slushy (about 15 minutes). They then had ricotta cheese stirred in and some seasoning. I’m not sure that I really would make a creamy sauce again. It is a bit too rich.

The ramekins were then put together. Some zucchini went on the bottom, then some sauce, a slice of mozzarella and a sprinkling of grated parmesan. The layers were repeated and the dish went into the oven for about 15 minutes until the cheeses had melted and the dish was heated through.

If you have the ingredients handy this is a simple dish to make as an accompaniment. It has plenty of flavour and a slight crunch from the zucchini.

Taste: ✔✔✔
Ease of cooking: ✔✔✔✔

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