Zucchini parmigiana

This delicious dish is ideal for a simple, nutritious evening meal. Technically, you should use Parmesan cheese in parmigiana recipes but I used cheddar instead and it worked very well!

Ingredients

1 medium onion, finely chopped
2 zucchini, cut into ribbons about 1/2 cm thick
3 cloves garlic, crushed
1 400-gram can of tomatoes
2 cups breadcrumbs
100 grams grated cheese (Parmesan or cheddar)
1/2 tsp pimenton (smoked paprika)
4 tbsp olive oil

1. Dice the onion and sauté with the crushed garlic in 2 tbsp olive oil until golden.
2. Add the can of tomatoes and the pimenton. Simmer, stirring frequently, for 20 minutes.
3. Shallow-fry the sliced zucchini in the other 2 tbsp of olive oil (you will probably need to add more while frying) until the slices are golden and slightly brown. Turn the slices while frying so they are golden on both sides.
4. Layer the zucchini in a baking dish (I used one which was 27 x 21 cm), followed by the tomato sauce, then sprinkle the breadcrumbs over the zucchini and tomato. Finally, sprinkle the grated cheese evenly on top.
5. Bake at 340F/170C for 20 – 25 minutes, until the breadcrumbs are crispy and the cheese is golden.
6. Enjoy! I served it with a side of garden peas and steamed cauliflower but it would also make a great lunch dish along with a green salad.

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