Baked courgette with Parmesan is not as famous as the classic aubergine version but we guarantee that the result will be just as wonderful. It is made with tasty layers of fried courgette, tomato passata, smoked ‘scamorza’ cheese and grated Parmesan cheese. It is suitable for special occasions, when you want a homemade appetizer served in small portions; or for a dinner or lunch as a complete main course thanks to the variety of its ingredients; it can also be made in advance or frozen pre-cooked and then used as necessary. Young and old alike will go crazy for this dish, and it will also give you the chance to get some veg into your kids, something which is not always easy. For a more substantial version of this baked courgette with Parmesan we suggest frying the courgette in batter! Now we’re ready to make this tasty dish, so just follow the recipe and our photo gallery.
Wash and clean the courgettes, cut into 0.5 cm thick slices and fry in hot oil. Drain on paper towels and season with salt. In a roasting pan, spread a spoonful of tomato passata over the base, and then add a layer of courgettes. Continue with another layer of tomato passata, then a layer of smoked scamorza cheese and grated Parmesan. Continue layering until all the ingredients are used up and finish with a generous layer of tomato passata. Cook in a preheated oven at 180°C for about 40 minutes.