Sicilian Parmigiana Di Zucchine

Ingredients

• 1 batch Basilic tomato sauce (recipe to follow)
• 3 courgettes
• 4 hard boiled eggs
• 2 tbsp extra virgin olive oil Italianachoice
• 150g mozzarella light 
• 100g grated parmesan style vegetarian cheese
• Sea salt, pepper
• 12 Olive alla diavola Italianachoice

Basilic tomato sauce preparation
Heat 2 tbsp extra virgin olive oil in a pan. Add 1 finely chopped onion and 2 finely chopped garlic gloves and sauté for a couple of minutes. Stir in 3X400g tinsplum tomatoes, 5 sprigs of basil, leaves picked and season. Crush the tomatoes with a spoon. Lower the heat and simmer for 20 minutes. 

Parmigiana Di Zucchine preparation

1. Preheat the oven grill. Thinly slice the courgettes lengthwise, about 7mm 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 7mm slices. 
2. Rinse the courgettes slices and pat dry on paper towels. Brush the slices with olive oil and grill for 10 minutes or until golden, turning over after 5 minutes. 
3. Change the oven temperature to 200C. To assemble, ladle a little of the sauce into a 25cmX25cm baking dish. Cover with a layer of courgettes, then mozarella slices, egg slices, parmesan-style cheese and pepper. Then repeat. You want to finish with a layer of courgettes and then cover completely with tomato sauce and parmesan-style cheese. Add the olives on top
4. Bake in the oven for 40 minutes.

Source : Cook vegetarian magazine 

Buon Appetito !