Zucchini Parmigiana

Name: Zucchini Parmigiana
Total time: 40 min
Ingredients: 1 unit zucchini; 3 units egg; 1/2 cup parmesan cheese; 1/2 cup mozzarella cheese; 4 tbsp wheat flour; 1 1/2 small jar tomato sauce; 1 pinch salt; 4 oz spinach

Marisel

“Have you ever tried Parmigiana? It's a spectacular dish that is typically made with eggplant, but the version I've brought you today is made with zucchini. It's a wonderful substitution that you're going to love!”

ingredients

Difficulty

Easy

Time

40'

Fresh ingredients

zucchini

1 unit

egg

3 units

parmesan cheese

1/2 cup

mozzarella cheese

1/2 cup

spinach

4 oz

Pantry ingredients

wheat flour

4 tbsp

tomato sauce

1 ^1/2 small jars

salt

1 pinch

Instructions

Preheat the oven to 375ºF.

Wash and slice the zucchini lengthwise. Add salt to the slices of zucchini and place each slice in flour, covering all sides. Set aside.

Add the tomato sauce to a pan or saucepan and heat it up. Once the sauce begins to bubble add the washed spinach (chopped if you would like) and let it cook for 5 minutes on medium heat. Stir occasionally.

Place a layer of the tomato sauce as a base layer in the oven-safe dish. Place each slice of zucchini on top along with a layer of mozzarella and parmesan cheese. Repeat these steps: tomato sauce, zucchini, and then the cheese.

Beat the eggs and pour over the Parmigiana.