It took a while to make but it was definitely a labor of love. How to make Classic Zucchini Parmigiana - Rossella's Cooking with Nonna - Duration: 27:14. You all know the more famous Eggplant Parmigiana. Brush the eggplant slices with the olive oil and place it onto the prepared tray in a single layer. The zucchini, nice soft and a bit smoky from the charred bits; the ricotta and mozzarella, so rich and creamy, melding the flavors of the zucchini and the tomato sauce; sweet hints from the garlic and fresh basil, and the topping a crispy gooey golden brown melted mozzarella and parmigiano, making this dish heavenly and leaving you wanting seconds. Zucchini Parmigiana. So, it is pretty safe to say that the dish is named after the famous cheese, especially since it is mentioned so frequently in recipes dating so far back. Rossella's Cooking with Nonna 44,885 views. Estraete la parmigiana dal forno, lasciatela riposare qualche minuto per far ritirare un po’ di liquido che le zucchine inevitabilmente formeranno e poi servitela in tavola. Ribollita soup - Duration: 10:18. Posted on November 9, 2020. by Sarah Spencer 0 Comments2. “Being born Italian, it’s hard to escape the cooking gene, even if you don’t know the classic techniques; you are empowered with certain tools and recipes as a child.” In addition to honing her cooking skills in Italy each summer, Rossella also realized that she was not only extremely out-going but also a natural entertainer. How to make Classic Zucchini Parmigiana - Rossella's Cooking with Nonna - Duration: 27:14. It is also good at room temperature (my humble opinion). It will be like having a piece of Italy baking in your oven! Can’t wait till zucchinis come back in season!!! Mola has approximately 26,000 inhabitants located south of Bari in the Southern Italian region of Apulia (Puglia). “Growing up, something was always on the stove,” says Rossella, the first generation Italian-American from Bensonhurst, Brooklyn. Thanks again for stopping by. After these three essential ingredients, methods will vary slightly, each making the dish it’s own. This is actually a classic summer italian dish, when the zucchini are at their best and release a lot of flavors. Tag @sugarlovespices on Instagram and hashtag it #sugarlovespices. The first step of most eggplant parmigiana recipes will have you slice the eggplant and then cook it. However, later in the late 1700’s, a cookbook called “Il Cuoco Galante” mentions eggplant being cooked “alla Parmegiana”. Which, seen  on the brighter side, means that they really enjoy my food. Thanks so much for sharing this recipe . March 11, 2013 By Cooking Mamas Leave a Comment. My son doesn’t like zucchini very much, but I think he will with this recipe! Pour a small amount of sauce into a 9x13 baking dish. Add a layer of zucchini slices, mozzarella, grated parmigiano and ricotta flakes. 27:14. The batter should be thick enough to drop spoonfuls. Whenever we have Parmigiana, Loreto is usually scraping the sides of the dish trying to get every last bit :-). ZUCCHINI PARMIGIANA – Italian recipe. For our version here, we will simply bake the thick-sliced eggplant as that tends to be the easiest (and most delicious) way to prepare the vegetable! Mozzarella cheese is another common ingredient and is often layered in between the eggplant or just on top of the casserole, baking until it is melted and almost golden brown. Spread 1 ladle of tomato sauce at the bottom of a rectangular baking dish. The dish as we know it today, follows a recipe from 1837 in a cookbook called Cucina Teorico-Pratica, which was widely popular in Naples. Join Nonna's Loyalty Programand receive an immediate 250 Nonna PointsThen, if you enter ... Ciao everyone! My mother is allergic to eggplant, so Parmigiana di Zucchine is a dish that we’ve done many times during the years to replace the more common Eggplant Parmigiana that she cannot eat, and it has always been a success. Add the fresh basil. The family loved it and I was proud of myself for making a dish like this. ), I would give it a try. The slices may be thick or very, very thin all depending on your recipe! Zucchini Parmigiana is a very tasty and well balanced main dish, thanks to the properties of the vegetables and the proteins of the cheese. The origins and history of eggplant parmigiana are quite interesting. Definitely a great alternative to the eggplant parmigiana. Yet another idea references the Sicilian word “palmigiana” which means “shutters”, referring to the overlapping panes of shutters that are layered like the eggplant dish. I’m not the biggest fan of eggplant so I love that you used zucchini. I suggest not to cover it with foil paper. In a bowl, prepare the pastella (batter) by mixing: flour, eggs, garlic, mint, cheese and water. Rossella has been acting since the age of 10 and loves being in the kitchen with family. Assembling the Parmigiana is pretty easy: you start by spreading some tomato sauce at the bottom of a rectangular baking dish, add a layer of zucchini slices, crumble some ricotta and mozzarella on top, grate some parmigiano and cover with another ladle of tomato sauce.