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Zucchini and Parmesan Pie
Zucchini and Parmigiano Pie
(Parmigiana di Zucchine)
 
 
Ingredients:

1 and 1/2 lbs (750 grams) zucchini (courgettes)
2 cups (16 fl oz or 500 ml) extra virgin olive oil
2 cloves of garlic
1 onion, finely chopped
One 14 oz can diced tomatoes "polpa di pomodoro"
8 fresh basil leaves, torn
Salt and freshly ground black pepper
3/4 cup (3 oz or 90 grams) Parmigiano cheese, freshly grated
7 oz (200 grams) Mozzarella cheese, in thin slices
1 tablespoon butter
 
Directions:
 
Wash the zucchini and trim the ends.
 
Slice lengthwise in 1/4 inch strips.

Heat the olive oil in a deep-sided skillet (frying pan) until very hot and fry the zucchini in small batches until golden brown.
 
Drain well on paper towels and set aside in the warming oven.

Saute the garlic and onion over medium heat in a skillet with the olive oil.
 
Remove the garlic and add the tomatoes, basil and salt.
 
Cook for 10 minutes, stirring from time to time with a wooden spoon.

Grease an oven proof dish with a little olive oil and cover the bottom with a layer of tomato sauce.

Add a layer of zucchini slices, another of tomato sauce, sprinkle with Parmigiano cheese, and cover with a layer of Mozzarella slices.
 
Repeat until all the ingredients are used up, leaving a little Mozzarella and Parmigiano cheese for the topping.

Dot with the butter and grind a little black pepper over the top.

Bake in a preheated oven at 350 F (180 C) for 15 minutes, or until the topping is golden brown.

That's it!
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