Zucchini Parmesan
Serves
4
Total Time
1hrs 27mins
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!
- Onion1peeled, halved
- Fresh basil leaves2 sprigschopped
- Parmesan cheese100 g
- Fennel seeds1 teaspoon
- Extra virgin olive oil20 g
- Garlic clove3
- Canned tomatoes800 g
- Golden caster sugar2 teaspoons
- Salt & pepperas needed
- Zucchini5
- Extra virgin olive oilas needed
- Sea salt2 pinches
- Chili flakes2 teaspoons
- Fresh basil leavesas needed
Ingredients
- 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 leaves 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 leaves
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
