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RECIPE
15 INGREDIENTS15 STEPS2hr

Sicilian Parmigiana DiZucchine

5.0
1 Ratings
If you are looking for a gluten-free alternative to the traditional carb-heavy lasagna recipes and you want to make use of all the zucchini that is currently in abundance in your local farmer’s markets, I’d say give this classic Italian recipe a try.
Sicilian Parmigiana DiZucchine Recipe | SideChef
If you are looking for a gluten-free alternative to the traditional carb-heavy lasagna recipes and you want to make use of all the zucchini that is currently in abundance in your local farmer’s markets, I’d say give this classic Italian recipe a try.
FoolProofLiving
My name is Ayşegül, but feel free to call me “Ice” as most of my friends do. Born in Turkey, ten years in the states and married to an American man
http://www.foolproofliving.com
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FoolProofLiving
My name is Ayşegül, but feel free to call me “Ice” as most of my friends do. Born in Turkey, ten years in the states and married to an American man
http://www.foolproofliving.com
2hr
Total Time
$5.77
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
3 Tbsp
1
Medium  Onion
5 cloves
1/2 tsp
1 Tbsp
Red Wine Vinegar
5
Medium  Zucchini
1 Tbsp
1 cup
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Nutrition Per Serving

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CALORIES
578
FAT
32.6 g
PROTEIN
38.3 g
CARBS
37.8 g

Cooking Instructions

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Step 1
Chop the Onion (1) and Fresh Basil Leaves (1 handful) . Peel and mince the Garlic (5 cloves) . Set aside.
Step 2
Slice the Zucchini (5) lengthwise ⅓ inch thick.
Step 3
Place the zucchini slices in a colander set over a bowl; sprinkle it evenly with Salt (1 Tbsp) . Let it drain for 30 minutes. You will realize that some of its juices will drain.
Step 4
To hardboil eggs: In a saucepan with cold water and Eggs (5) , heat until just boiling, turn off the heat and let sit for 12 minutes. Run under water while peeling the shell off. Finally, thinly slice the hardboiled eggs and set aside.
Step 5
For the tomato sauce: In a skillet over medium heat, heat Olive Oil (1 Tbsp) . Add chopped onion and cook until wilted, stirring frequently, 5 to 7 minutes.
Step 6
Add Canned Tomato Purée (3 cups) , minced garlic, Salt (1/2 tsp) , Ground Black Pepper (1/4 cup) and Red Wine Vinegar (1 Tbsp) . Cook until it is thickened 12-15 minutes, stirring occasionally. Turn off the heat, add Fresh Basil Leaves (1/4 cup) and set it aside.
Step 7
Preheat the oven to 400 degrees F (200 degrees C).
Step 8
Rinse the zucchini slices and set them over paper towels to dry as much as possible.
Step 9
Brush both sides of each zucchini slice with Olive Oil (2 Tbsp) .
Step 10
Grill zucchini in a griddle pan (or you can grill it outside if you have your grill on) in several batches. You do not want to grill them completely. All we want to do here is to slightly cook them.
Step 11
Spread ½ cup of the tomato sauce at the bottom of a casserole dish (mine is 10X13 inches). Cover the bottom of the dish with half of the zucchini slices (just like you would do when making lasagna). Then spread 1/2 cup of tomato sauce.
Step 12
Top with half of the sliced eggs, half of the Fresh Mozzarella Cheese Ball (1 1/3 cups) , some of the Parmesan Cheese (1 cup) , half of the fresh basil leaves, and half of the Fresh Mint Leaves (1 handful) . Repeat.
Step 13
For the last layer, cover the top with zucchini slices and pour the rest of the tomato sauce over the top. Sprinkle it with the grated parmesan.
Step 14
Place it in the oven and bake for 40 minutes, or until the tomato sauce is bubbling.
Step 15
Allow it to cool for 15 minutes before serving. When ready to serve, garnish it with fresh mint leaves. Enjoy!
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Nutrition Per Serving
Calories
578
% Daily Value*
Fat
32.6 g
42%
Saturated Fat
13.7 g
68%
Trans Fat
0.0 g
--
Cholesterol
281.1 mg
94%
Carbohydrates
37.8 g
14%
Fiber
11.5 g
41%
Sugars
20.7 g
--
Protein
38.3 g
77%
Sodium
2621.9 mg
114%
Vitamin D
1.3 µg
6%
Calcium
599.3 mg
46%
Iron
4.5 mg
25%
Potassium
2022.2 mg
43%
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