SUMMER PARMIGIANA | Easy & Delicious Italian Cooking

Ciao & Welcome to TortellinoTime! Today, we’re making a unique twist on the classic parmigiana by using zucchini (courgette) instead of aubergines and adding some delicious ham. This Zucchini & Ham Parmigiana is cheesy, flavorful, and easy to prepare. Let’s dive in and create this mouthwatering dish together!

Key Chapters:

00:00 – Introduction
00:15 – Preparing the Zucchini
00:43 – Coating the Zucchini
02:10 – Frying the Zucchini
03:18 – Making the Tomato Sauce
04:39 – Assembling the Parmigiana
06:15 – Final Cooking

List of Ingredients:

3 courgettes (zucchini)
Pinch of salt
Pepper
2 eggs
2 tablespoons of Plain flour
2 tablespoons of Breadcrumbs
Vegetable oil for frying
1 tin of plum tomatoes
Olive oil
1 clove of garlic
Fresh basil leaves
125g Mozzarella cheese
50g Parmesan cheese
50g Ham (optional)

Cooking Instructions:

Slice the courgettes into half to one centimetre thick slices.
Mix a pinch of salt and pepper into the eggs and whisk for 20 seconds.
Coat the courgette slices first in flour, then in the egg mixture, and finally in breadcrumbs.
Heat vegetable oil in a pan and fry the courgette slices until golden brown. Place on kitchen paper to absorb excess oil.
Blend the plum tomatoes briefly to keep some pieces intact.
Wipe the frying pan, add olive oil and a crushed garlic clove. Once sizzling, add the tomato sauce, salt, pepper, and fresh basil. Simmer for 10 minutes.
Assemble the parmigiana by layering zucchini, tomato sauce, mozzarella, Parmesan, and optional ham. Repeat layers and finish with a top layer of mozzarella and Parmesan.
Simmer on the hob for 15 minutes. Garnish with basil leaves and serve with bread.

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Mona I have made a few parmesana with Obin at different types in my channel and today I fancy doing something different I will be making a Parmesan but instead of using Obin I will be using kette orcina as they’re called in Italian I’ve got three coets here and I’m removing the head and the Bam from all of them and I’ll be slicing them if I can get a hold of this one properly in approximately anything between a half a cm and 1 cm each and I’m using a bread knife because they are the best for this job but don’t get complacent they are very dangerous I’m going to be adding a pinch of salt and some pepper to a couple of eggs and using a fork I’ll give them a quick mix literally no more than 20 seconds is enough for this recipe I will be using some plain flour eggs of course and also some breed crumbs I will give you the quantities in the descriptions as always next job is to get the ket’s ready so start with the flour and I’m going to using my left hand for that then I’ll put it in the egg mix and I’ll just make sure that there is enough egg in both sides of the Orin like this like this then I’ll move to the right where my break cramps are and I’ll be using my right hand to finish the job so that I do not end up making a mess and I do not end up with big fingers covered in bread crumbs and flour and make sure that you give it a good shake and if you look the goette zca whatever you want to call it is covered Beau with uh everything that is in front of me and they’re done and there they are they’re looking good and you will make a little mess but that’s normal that’s what happens when you cook reference quantities most properly I could have done with a little less flour because I go now some waste but egg and break crumbs just the right quantity also one further thing if you want to peel the goette by mean go ahead and you will find that uh they will stick better the break Crum than the flower but that be a little bit of a shame because actually this skin has got a lot of goodness and they will cook just as well entirely up to you of course after a quick up I’m ready to continue and I’ll start by putting some vegetable oil in a pan and I can see that there are lots of little Bubbles at the bottom so I think I’m ready and cover as much of the area as you can with zuc or cett and I’ll turn the temperature on to a medium to high cett have got quite a high water content but equally well there’s bread GRS in there and I don’t want to burn it so keep an eye on them and within a couple of minutes they are beginning to cook already and they got a nice golden color already and uh I’m turning them around so another couple of minutes and they will be ready to come out two more minutes and they’re done look they are perfect I will place them on top of some kitchen paper so that some of the oil will be absorbed and off I go again and the second is also finished and they’re done I’ve put some more kitchen paper so that I’ll try and absorb as much o as possible they are good enough to eat as they are maybe cook them a little bit longer as a side dish they’re absolutely delicious I will L them on one side so that uh I’ll try and absorb as much o as possible while I get on with the sauce thin of plum tomatoes in the jam rinse it with a little water so that we don’t waste anything this step is not necessary if you’re using already chopped tomatoes but mine are whole so I will be blending them quickly but I will only give them a very very quick mix as I don’t like it too liquidy and I want to find some pieces of tomatoes as well with the aim of not messing too many things in the kitchen I’ll give the same pan where I fried the cette a quick wipe with some kitchen paper a little olive oil clove of GAC gentle crush and put it inside back on the hob as soon as the G start sizzling add the sauce pinch of salt and some pepper as well followed by a very generous handful of fresh Basel leaves parmesana and Basel they go very very well together I’ll put the lid on and I’ll turn the temperature down and I leave it to simmer for a good 10 minutes now the sauce is done and I will transfer it back into my original jug including including the gall I will leave the gall but if you want to remove it by mean go ahead I make sure that that I leave a little sauce at the bottom like this to give myself a little base and I will start putting together my zucchina Parana with my first layer of duina that’s ideal perfect and I will now put a little of my tomato sauce on top and spread it evenly as much as I can does not have to be perfect it is a J after all and I’m now slicing some mozzarella cheese I have decided that for this recipe instead of using fresh mozzarella I’ll use the mozzarella that you use for pizza I get the feeling that it’s going to be really really nice and cheesy so definitely worthwhile trying looks yummy already I’m not sprinkling some Parmesan cheese on top of course if is is a Parana I got to have parmesano followed by some more fresh Basel and before I put my final layer of cette I’m adding now some H pieces this is actually cheap hum drinks I think are called from the supermarket clearly if you’re a vegetarian you don’t have to put any ham in just as delicious but uh you might not be aware of it but the traditional Orin parmesana can be made with or without H today we’re making a Zuca or kette Pana with h followed by my last layer of goette I’m going to be pressing them down down so that everything is nice and Compact and now adding the remainder of my sauce followed by one more layer of Parmesan and of course a few more mozzarella pieces on the very top and I’m now back on the hob for the final part and uh it’s beginning to boil at this point I will put the lid on I’ll turn it down onto a simmer in position in my case it’s number three out of nine in my electric hop but if you’ve got gas turn it down on the minimum and I’ll leave it to S with the lid on for approximately 15 minutes and then it should be ready and the zucchina parmesana is finished here it is I’ve added a few leaves of Bassel to garish also we will be eating ours with some bread we love mopping up the sauce and I’ll taste some before I go as Julie’s waiting uh I want to actually try some with a piece of ham as well and some of that mozzarella and of course a piece of zucchina there still a bit warm but not by being hot to leave it for 10 minutes before you eat it once you finished cooking is the best advice I can give you beside sharing the recipe of course because uh I think appli that with a lot of food actually if you eat it too hot your taste bags go mad actually if you leave it too cool down a little taste considerably better let me know in the comments what is your preference but absolutely delicious definitely if you have not made it before you’ve made it with Allin maybe is an excellent variation worthwhile trying cha Chow look forward to hearing how you get on have a good evening bye