This is a rerun of Instagram to Table from May 11th, 2020. We made a beautiful traditional Italian summer dish that, originally fried, can be made lighter, healthier, and tastier by grilling the zucchini. Try, and tag me on Instagram with the result!
| Servings | Prep Time |
| 4 people | 15-20 minutes |
| Cook Time | Passive Time |
| 40-45 minutes | 5 minutes |
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This is a rerun of Instagram to Table from May 11th, 2020. We made a beautiful traditional Italian summer dish that, originally fried, can be made lighter, healthier, and tastier by grilling the zucchini. Try, and tag me on Instagram with the result!
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Ingredients
- 12 Zucchini
- 1 cup your favorite cheeses watch the video for tip on what we used here
- 1 cup Tomato sauce
- 5-6 leaves Fresh basil
- 1/2 cup Parmesan or Pecorino cheese grated
- extra-virgin olive oil, salt, pepper to taste
Servings: people
Units:
Instructions
- Rinse zucchini.
- Slice them, vertically quite thin.
- Grill zucchini for a few minutes on both sides. Continue for all the zucchini you have. While they grill, chop the cheese in small cubes and grate the Parmesan or Pecorino cheese.
- When all the zucchini are grilled, start layering them with cheese and sauce. Start by putting some tomato sauce on the bottom of your baking dish, then arrange zucchini, salt them, add more sauce, sprinkle Parmesan cheese and add the chopped cheese. Repeat until you have finished all the zucchini and finish last layer with tomato sauce and grated Parmesan cheese.
- Bake for 40-45 minutes to 425F and convection on.
- Allow to rest for 5-10 minutes and enjoy!
Recipe Notes
This dish is even better on the second or third day.
I like to serve it with a simple salad and plenty of bread for scarpetta!
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I have to try this. Just have to get the zucchini the next time I go to the supermarket. Great pics, website. Congrats Alice.
Sounds delish!