Parmigiana di zucchine.

I can’t believe how many years have gone by and I haven’t made this little beauty. The aubergine variety, yes, but this one is just as easy and just as tasty and as it’s summer, perfect for a light lunch or starter. 1/4 inch thick slices of courgette, salted to remove excess water, dried, then dipped in flour and fried in olive oil until golden and then layered between the tomato sauce, chopped mozzarella and finally topped with a good sprinkling on Parmigiano Reggiano. You’ll notice I don’t do recipes as I just find my way with dishes, sorry! There should be plenty of recipes out there but I just ain’t that kind of cook. My friend’s italian mother in law –  Maria, was preparing an enormous oven tray of it  the other day when I dropped by her place and it just looked so good. Some people prefer the “white” version, made with a bechamel sauce but I like a good, rich tomatoey one.



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