OK, I’m having a bit of a ‘courgette fest’ and exploring more vegetables since buying my spiralizer a couple of weeks ago. While I was looking for more recipes I came across this one for Courgette Parmigiana.

My Italian friends — you know who you are — will probably have a fit, but this is really, really good! So here’s the recipe and you can decide for yourselves.

This is a classic Italian recipe, similar to lasagne but layered with courgette slices instead of sheets of pasta. So, it is a bit lighter but is just as filling and tasty. It uses a Sicilian-inspired tomato sauce with lots of fresh mint added to it. It gives a wonderful and unexpected flavour combination.

Courgette Parmigiana

Basic tomato sauce, add a handful mint together with the basil
5 courgettes
5 eggs — hard-boiled
2 tablespoons olive oil
300g buffalo mozzarella, drained and sliced
100g grated parmesan cheese
1 large handful basil, leaves picked
large handful mint, leaves picked
sea salt
freshly ground black pepper

Preheat the oven to 200°C. Thinly slice the courgettes lengthwise, about 7 mm thick. Place in a large colander, sprinkle with 5 tsp of salt and toss well. Set aside to drain for 30 minutes.

Meanwhile, crack and peel the eggs and cut into 7 mm slices.

Rinse the courgette slices and pat dry on paper towels. Preheat the grill. Brush the slices with olive oil and grill for 10 minutes or until golden, turning over after 5 minutes. You can also use a griddle pan to do this.

Sicilian-Parmigiana-Courgette2To assemble the dish, ladle a little tomato sauce into a 25 x 30 cm baking dish. Cover with a layer of courgettes, then mozzarella slices, egg slices, parmesan, basil leaves, mint leaves and pepper. Then repeat. You want to finish with a layer of courgette and then cover completely with the last of the tomato sauce and the parmesan.

Bake in the oven for 40 minutes or until the cheese is golden and bubbling. Remove from the oven and let it set for about 15 minutes before serving. Et voila! Courgette Parmigiana!