Ingredients
750 g zucchini
salt
fresh ground black pepper
plain flour
1/2 cup olive oil
1 large garlic clove
250 g mozzarella cheese
4 tomatoes
1/2 cup basil leaves
30 g grated parmesan cheese
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Thinly slice zucchini lengthwise, place in a colander, sprinkle with salt and let stand for 1 hour. Rinse the zucchini and drain on paper towel. Heat oil, dust the zucchini with flour and fry in batches until golden and tender. Drain on paper towel. Cut the garlic in half and rub the insides of a shallow,oiled gratin dish with the cut garlic. Discard garlic. Make layers of zucchini strips, sliced tomato, strewn with torn basil leaves and mozzarella. Lightly season each layer. Finish with a layer of tomato and basil leaves. Mix parmesan and breadcrumbs together and spread evenly over the top. Bake in a 190°C oven for 25 minutes or until the top is golden and crisp. Serve hot.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Create vegetable noodles — zucchini, sweet potato, beet
Record your recipes and experiments — organized cooking journal
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon