Zucchini-Kartoffel-Parmigiana (zucchini and potato parmigiana)
Units
Temperature
Servings
Ingredients
Fried vegetables
- 500 g zucchini, sliced 5 mm thick lengthwise rounded
- 500 g waxy potatoes, sliced 5 mm thick rounded
- 80 ml olive oil, for frying rounded
- to taste fine salt rounded
Tomato sauce
- 150 g onion, finely chopped rounded
- 2 garlic cloves rounded
- 20 ml olive oil rounded
- 700 g chopped tomatoes rounded
- 5 g dried oregano rounded
- 15 g fresh basil (optional) rounded
To assemble
- 250 g mozzarella, sliced rounded
- 60 g grated hard cheese rounded
Method
Method
- Heat a little of the olive oil in a large pan over medium-high heat. Fry the zucchini slices in batches, about 2 minutes per side, until lightly browned. Season with salt as they come out. Repeat with the potato slices, adding more oil as needed, frying about 3 minutes per side until browned and nearly tender.
- For the sauce, heat the olive oil and sweat the onion and garlic for 4 minutes, until softened. Add the chopped tomatoes and oregano, simmer 15 minutes, and tear in the basil at the end.
- Heat the oven to 190°C. Spread a thin layer of tomato sauce in the base of a baking dish. Layer the fried potato, then some sauce, then mozzarella, then the fried zucchini, more sauce, and more mozzarella. Repeat, finishing with a layer of sauce and the grated hard cheese on top.
- Bake 30 minutes, until deeply golden and bubbling. Rest 15 minutes before slicing.
Notes
- Fry both vegetables before layering them, do not skip this step. Raw zucchini and potato release a great deal of water as they bake, which waterlogs the dish; frying first drives off much of that moisture and builds flavour through browning.
- Season the vegetables lightly as they come out of the pan, not just in the sauce, so every layer carries some seasoning rather than relying on the sauce alone.
- Let the dish rest before cutting, as with any layered bake; it holds together far better once slightly set.
- It keeps for 4 days in the fridge and reheats well, covered, in a moderate oven.
Ingredient substitutions
- Waxy potatoes hold their shape better through frying and baking than floury ones.
- Mozzarella can be any good melting cheese.
- A thin layer of aubergine, fried the same way, is a good addition if you want to combine this with the traditional parmigiana.