Potato and zucchini parmesan:
INGREDIENTS 900g potatoes 2 zucchini 500g béchamel 200g ham 250g provola cheese 50g Parmesan cheese
DIRECTIONS
Peel the potatoes and cook them in a microwave or boil them in some water for 5 minutes. Let them cool and then slice them thinly. In a baking dish, add a layer of béchamel, potatoes, salt, pepper, zucchini, another layer of béchamel, ham and provola cheese. Continue in this order until the dish is filled. Top it off with one more layer of potatoes, béchamel and plenty of Parmesan cheese. Bake at 200°C for 30/40 minutes until it is golden brown on top.
——————————–
Healthier eggplant Parmesan:
INGREDIENTS olive oil garlic 500g tomato puree salt oregano basil 400g grilled eggplant DIRECTIONS 1. Sauté the garlic in the olive oil. Add the tomato puree. 2. Layer the ingredients in a pan. Alternate a layer of eggplant, Parmesan cheese, provola cheese, and sauce. 3. Cover the top with a generous sprinkling of Parmesan cheese and cook for at least 20 minutes.
—————————————–
Zucchini Parmesan:
INGREDIENTS 2 zucchini flour, as needed olive oil ham 400g mozzarella mint, as needed Parmesan cheese, as needed DIRECTIONS 1. Slice the zucchini into very thin slices. You can use a potato peeler. Cover the slices in flour. 2. Place a layer of sliced zucchini in a pan with a bit of oil. Add a layer of ham one of mozzarella cheese and some mint leaves. 3. Continue alternating the layers until you have filled the pan. Cover with a generous dusting of Parmesan cheese and breadcrumbs. 4. Bake at 180°C for 30 minutes and serve.
About us:
‘CookistWow’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist Wow:
Have fun with us:
Follow us:
Facebook:
Instagram:
For any content use please feel free to contact
licensing@ciaopeople.com