Zucchini Parmesan

by

Tenina Holder

POSTED March 19, 2021 (LAST UPDATED March 19, 2021)

Serves

4

Total Time

45mins

Calories

275

This tomato-ey dish will surprise and delight even the most discerning of meat eaters. Can be served on the side, but is truly fantastic alone!

recipe-image

    INGREDIENTS


  • Onion icon
    Onion

    1 (about 140 g)peeled, halved

  • Fresh basil icon
    Fresh basil

    2 sprigschopped

  • Parmesan cheese icon
    Parmesan cheese

    100 g (about ¾ cup)

  • Fennel seeds icon
    Fennel seeds

    1 teaspoon (about 2 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    20 g (about 1 ½ tablespoons)

  • Garlic clove icon
    Garlic clove

    3 (about 18 g)

  • Canned tomatoes icon
    Canned tomatoes

    800 g (about 2)

  • Golden caster sugar icon
    Golden caster sugar

    2 teaspoons (about 8 g)

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Zucchini icon
    Zucchini

    5 (about 975 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

  • Sea salt icon
    Sea salt

    ⅛ teaspoon

  • Chili flakes icon
    Chili flakes

    2 teaspoons (about 2 g)

  • Fresh basil icon
    Fresh basil

    as needed

    METHOD


  • 1. Add parmesan cheese to the TM5 bowl
  • 2. Blend - approx 10 sec, speed 10
  • 3. Transfer content of TM5 bowl to small bowl
  • 4. Add fennel seeds to a clean frying pan
  • 5. Toast in frying pan until fragrant
  • 6. Transfer content of frying pan to TM5 bowl
  • 7. Add onion, extra virgin olive oil and garlic clove to the TM5 bowl
  • 8. Chop - approx 3 sec, speed 5
  • 9. Sauté - approx 6 min, Varoma, speed 1
  • 10. Then add canned tomatoes, golden caster sugar and salt & pepper to the TM5 bowl
  • 11. Cook - approx 30 min, 100°C, speed 1
  • 12. Mix with MC in place - approx 1 min, speed 9
  • 13. Then add fresh basil to the TM5 bowl
  • 14. Stir
  • 15. Pre-heat oven - 200°C
  • 16. Line 2 clean baking sheets with parchment paper
  • 17. Add zucchini to the baking sheets
  • 18. Slice
  • 19. Drizzle with extra virgin olive oil
  • 20. Season with sea salt
  • 21. Sprinkle with chili flakes
  • 22. Bake until lightly browned - approx 12 min, 200°C
  • 23. Remove
  • 24. Pre-heat oven - 170°C
  • 25. Grease a clean large roasting dish
  • 26. Transfer sauce to large roasting dish
  • 27. Arrange roasted vegetables in large roasting dish
  • 28. Transfer cheese mixture to large roasting dish
  • 29. Layer
  • 30. Bake until fragrant - 35 min, 170°C
  • 31. Garnish with fresh basil

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