Zucchini Parmigiana
Serves
2
Total Time
30mins
Calories
789
This delicious dinner is another idea inspired by me playing around with the weekly meal plan recipes.
My Irishman isn’t eating eggplant at the moment because of the FODMAPS situation.
But I really felt...
- Zucchini800 gsliced
- Parmesan cheese70 ggrated
- Olive oilas needed
- Saltas needed
- Almond meal100 g
- Tomato purée120 ml
- Mozzarella cheese200 g
- Mixed green saladas needed
Ingredients
- 1. Pre-heat oven - 250°C / 480°F
- 2. Place zucchini in a baking dish, drizzle with a little oil, sprinkle over a little salt
- 3. Roast - 20 min, 250°C
- 4. Stir and add almond meal
- 5. Stir again so some of the almond meal gets mixed in but most stays on top
- 6. Pour purée into the baking dish
- 7. Top with parmesan cheese and mozzarella cheese
- 8. Bake for another 5-10 minutes or until cheese is melted and golden
- 9. Sprinkle with parmesan cheese
- 10. Add mixed green salad to a clean large serving bowl
- 11. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
