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Heather: Healthy Vegan Recipes
Zucchini alla parmigiana
Lasagna with zucchini slices as 'lasagne sheets'. Nice Italian with Parmesan, basil and mozzarella.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the onion into half rings. Slice the garlic. Heat the oil in a pan and fry the onion and garlic 8 minutes on low heat.
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In the meantime, cut the courgettes into slices of 1 cm. Brush with oil and sprinkle with pepper and salt.
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Add the vinegar, passata, pepper and possibly salt to the onions and simmer for 15 minutes on low heat. Take of the fire.
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Meanwhile, grate the Parmesan cheese. Tear the basil leaves coarsely. Cut the mozzarella into slices.
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Heat the grill pan without oil or butter and grill the zucchini slices in 3 parts 4 min. Turn halfway.
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Grease the baking dish and brush with 1 tbsp sauce. Place 1/3 of the zucchini slices in a layer. Sprinkle with 1/3 of the Parmesan cheese and 1/3 of the basil.
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Spoon 1/2 of the sauce. Make another layer with courgette, Parmesan and basil. Divide the rest of the sauce and zucchini over it.
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Place the mozzarella with the rest of the basil. Mix the rest of the Parmesan with the and spread over it.
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Bake golden brown in approx. 45 minutes in the middle of the oven and serve. Yummy! .
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Nutrition
560Calories
Sodium35% DV840mg
Fat49% DV32g
Protein62% DV31g
Carbs12% DV35g
Fiber20% DV5g
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