Courgette Parmigiana Recipe | olivemagazine

Baking dish with courgette parmigiana topped with toasted pine nuts

75ml olive oil
plus 2 tbsp
4 garlic cloves
finely chopped
1 tsp chilli flakes
690ml onion and garlic passata
20g basil
torn
700g courgettes
cut into 1cm slices lengthways
1 tbsp red wine vinegar
½ tbsp caster sugar
250g mozzarella
75g parmesan
grated
2 tbsp pine nuts
optional
green salad
to serve

Method

step 1
Pour 2 tbsp of olive oil into a medium pan over a medium heat. Once shimmering, cook the garlic and chilli flakes for 2-3 mins or until the garlic is turning lightly golden. Pour in the passata with a splash of water.
step 2
Toss in the basil and a pinch of salt, then bring to a boil. Reduce to a simmer and put a lid on the pan, keeping it slightly ajar. Leave to bubble for 20-25 mins.
step 3
Pour 75ml of oil into a deep frying pan and warm over a medium heat. Fry the courgettes in batches for 2-3 mins on each side until golden. Drain on kitchen paper.
step 4
Once the sauce has reduced, pour in the vinegar and sprinkle in the sugar. Season to taste.
step 5
Heat the oven to 200C/180C fan/gas 6. Pour a ladleful of sauce onto the bottom of a roasting dish. Lay some fried courgettes on top and scatter over some mozzarella and parmesan. Keep layering the ingredients until used up, saving some mozzarella and parmesan for the top.
step 6
Sprinkle the pine nuts on the top, then cook in the oven for 30-35 mins or until golden and bubbling.
step 7
Leave to cool for 15 mins before serving with a green salad, if you like.

Helena Busiakiewicz