Zucchini Parmigiana


Zucchini Parmigiana-2

Zucchini Parmigiana

Another idea inspired by me playing around with the weekly meal plan recipes.

My Irishman isn’t eating eggplant at the moment because of the FODMAPS situation.

But I really felt like the eggplant parmigiana in the meal plan.

Hey presto zucchini parm!

Don’t tell the purists, but I actually like this zucchini version more because the zucchini goes all buttery when it cooks down.

enough for: 2
takes: 30 minutes
net carbs: 18g per serve

4 medium zucchini (800g / 28oz)
100g (3.5oz) almond meal
1/2 cup tomato passata or puree
200g (7oz) bocconcini or mozzarella
50g (2oz) grated Parmesan and extra to serve
salad, to serve

1. Turn your oven to 250C (480F). Slice zucchini into rounds about 1cm (1/2in) thick. Place in a baking dish, drizzle with a little oil, sprinkle over a little salt and roast for 20 minutes.

2. Stir and add almond meal. Stir again so some of the almond meal gets mixed in but most stays on top.

3. Pour over the tomato. Top with torn chunks of bocconcini. Sprinkle over Parmesan.

4. Bake for another 5-10 minutes or until cheese is melted and golden. Serve with salad.

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WINE MATCH: An Italian red like Chianti or Sangiovese.

Variations & Substitutions

keto / ultra low carb – replace 1/2 the zucchini with baby spinach (toss in before adding cheese). Use half the almond meal. Replace bocconcini with extra grated Parmesan.

no boccomcini – any good melting cheese like cheddar, tasty, emmental, gruyere. Or Parmesan.

dairy-free – serve roast zucchini and tomato with hummus, cauliflower hummus or broccoli hummus. And roast nuts like almonds, walnuts or macadamias.

more substantial (carb lovers) – serve over cooked pasta, couscous or quinoa, flat bread, pita or tortillas.

more substantial (low carb) – serve with ham, prosciutto, roast nuts, chunks of avocado, almond bread or fried eggs.

low FODMAP / nut-free – use ground sunflower seeds or soft bread crumbs.

different vegetables – eggplant, bell peppers (capsicum), cherry tomatoes would be my first choices. But any roast veg will work. I think I’ll try a cauliflower parm’ this winter. And cabbage… mmmummm cabbage!

different protein / carnivore – see the dairy-free ideas. You could add crumbled sausages or boneless chicken with the zucchini. Its also brilliant with ham, prosciutto, bacon or a fried egg.

Waste Avoidance Strategy

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

almond meal / tomato passata or puree – keep them in the pantry.

bocconcini or mozzarella – freeze them.

Parmesan – keeps for longer in a chunk so only grate when you’re cooking. I wrap in waxed paper or baking paper and then keep in an airtight container or a sealed ziplock bag. I prefer this over just wrapping in cling wrap because the air in the container allows the cheese to breathe and not sweat but the container / plastic bag prevents from drying out in the dry fridge air. Either way will keep for months.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they won’t go slimy.

Prepare Ahead

Yes! Just cook as per the recipe but keep the salad separately. Leftovers will keep in the fridge for 2 weeks or can be frozen. To serve, warm in the oven 250C / 480C for 15 minutes or until everything is hot.

Zucchini Parmigiana

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