Zucchini Parmesan

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    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 updated Sep 27, 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Fresh basil icon
    Fresh basil
    2 sprigs
  • Parmesan cheese icon
    Parmesan cheese
    100g (about ¾ cup)
  • Fennel seeds icon
    Fennel seeds
    1 tsp (2g)
  • Garlic clove icon
    Garlic clove
    3
  • Extra virgin olive oil icon
    Extra virgin olive oil
    22ml (1½ tbsp)
  • Canned tomatoes icon
    Canned tomatoes
    800g (about 2)
  • Golden caster sugar icon
    Golden caster sugar
    2 tsp (8g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Zucchini icon
    Zucchini
    5 (975g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Sea salt icon
    Sea salt
    2 pinches
  • Chili flakes icon
    Chili flakes
    2 tsp (2g)
  • Fresh basil icon
    Fresh basil
    as needed

Tools

  • kCook icon Spatula
  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon TM5 bowl
  • kCook icon Frying pan
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Small bowl
  • kCook icon Large roasting dish

Step preview

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