Zucchini Parmesan

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    1hr 27mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    275

This tomato-ey dish will surprise and delight even the most discerning of meat eaters. Can be served on the side, but is truly fantastic alone!

Inspired by: https://tenina.com/recipes/zucchini-parmesan

recipe updated Oct 11, 2021

Ingredients

  • Onion icon
    Onion
    1
  • Fresh basil leaves icon
    Fresh basil leaves
    2 sprigs
  • Parmesan cheese icon
    Parmesan cheese
    100 g
  • Fennel seeds icon
    Fennel seeds
    1 teaspoon
  • Extra virgin olive oil icon
    Extra virgin olive oil
    20 g
  • Garlic clove icon
    Garlic clove
    3
  • Canned tomatoes icon
    Canned tomatoes
    800 g
  • Golden caster sugar icon
    Golden caster sugar
    2 teaspoons
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Zucchini icon
    Zucchini
    5
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Sea salt icon
    Sea salt
    2 pinches
  • Chili flakes icon
    Chili flakes
    2 teaspoons
  • Fresh basil leaves icon
    Fresh basil leaves
    as needed

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Frying pan
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Small bowl
  • kCook icon Large roasting dish

Step preview

  1. Add parmesan cheese to the TM5 bowl
  2. Blend - approx 10 sec, speed 10
  3. Transfer content of TM5 bowl to small bowl
  4. Add fennel seeds to a clean frying pan
  5. Toast in frying pan until fragrant
  6. Transfer content of frying pan to TM5 bowl
  7. Add onion, extra virgin olive oil and garlic clove to the TM5 bowl
  8. Chop - approx 3 sec, speed 5
  9. Sauté - approx 6 min, Varoma, speed 1
  10. Then add canned tomatoes, golden caster sugar and salt & pepper to the TM5 bowl
  11. Cook - approx 30 min, 100°C, speed 1
  12. Mix with MC in place - approx 1 min, speed 9
  13. Then add fresh basil leaves to the TM5 bowl
  14. Stir
  15. Pre-heat oven - 200°C
  16. Line 2 clean baking sheets with parchment paper
  17. Add zucchini to the baking sheets
  18. Slice
  19. Drizzle with extra virgin olive oil
  20. Season with sea salt
  21. Sprinkle with chili flakes
  22. Bake until lightly browned - approx 12 min, 200°C
  23. Remove
  24. Pre-heat oven - 170°C
  25. Grease a clean large roasting dish
  26. Transfer sauce to large roasting dish
  27. Arrange roasted vegetables in large roasting dish
  28. Transfer cheese mixture to large roasting dish
  29. Layer
  30. Bake until fragrant - 35 min, 170°C
  31. Garnish with fresh basil leaves
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