This is a really easy-to-make, light meal consisting of a few, simple ingredients. As an added bonus, it’s also delicious with a glass of Chenin Blanc and great for outdoor summer lunches. One medium dish of this will be enough for four people, especially if you accompany it with some gluten-free wholemeal bread which has been scrubbed with garlic, showered with extra virgin olive oil and toasted to a crisp. This can also be used as a side dish with fish or chicken.
- 3-4 medium-sized zucchini
- 150g mozzarella (grated)
- 100g Parmigiano Reggiano (grated)
- 3/4 cup tomato paste
- 1 cup water
- 12 cherry tomatoes (finely chopped)
- 3 cloves of garlic (finely chopped)
- 3 small chilli peppers(finely chopped)
- 1 tablespoon oregano
- 1 teaspoon brown sugar
- a lot of fresh basil leaves
- sea salt and black pepper
For the sauce:
- Fry the garlic and the chilli in a little olive oil.
- When the garlic starts to brown, add the cherry tomatoes, tomato paste, brown sugar and water, mix well and leave to simmer on low heat for 10 minutes.
- Add the oregano and a lot of fresh basil, and salt and pepper to taste.
- Mix well and leave to simmer for another 5 minutes. Make sure your sauce does not dry out, add more water if you think it’s getting too dry or losing too much volume.
For the zucchini:
- Cut the zucchini into discs, 1cm thick and rub some sea salt into them.
- Heat some olive oil on a griddle, or a smart-toaster like mine if you have one.
- Grill the zucchini until they start to brown a little on top, don’t grill them too much or your Parmigiana will be soggy and you won’t be able to form nice portions.
- Place the zucchini to form a layer at the bottom of a medium-sized baking tin. Make sure you cover the entire bottom. Feel free to cut the discs into half-moons to fill in any gaps.
- Pour 1/2 your tomato sauce onto the zucchini and distribute evenly.
- Sprinkle 1/2 of your mozzarella and 1/2 of your grated parmesan on top.
- Top this another layer of zucchini, again filling all empty spaces, another layer of sauce and another layer of mozzarella and parmesan.
- Place in an oven heated to 220C for 25 minutes.
- Leave to settle for 10 minutes before serving, and sprinkle salt and black pepper on top. If you’re a huge fan of basil, like me, you can finely chop some basil leaves and make yet another layer with them 🙂