MOB's Courgette Parmigiana

MOB's Courgette Parmigiana

MOB’s take on a classic Italian dish, this is a very special one.

Cooking Time (Includes Preparation Time): 1 Hour

Notes:

Allow the parmigiana to rest once it is out of the oven - this allows it to hold together.

Ingredients:

  • 400g of Plain Flour

  • 400g of Bacon

  • 1 Fennel Bulb

  • 1 Brown Onion

  • 2 Tins of Chopped Tomatoes

  • 2 Tsp of Chilli Flakes

  • Handful of Basil

  • 2 Balls of Mozzarella

  • 300g of Parmesan

  • 4 Courgettes

  • Salt

  • Black Pepper

  • Olive Oil

Method:

  1. Preheat your oven to 180°C.

  2. Start by slicing up your courgettes into thin strips. Add your flour to a mixing bowl followed by a sprinkle of salt. Take each courgette strip and coat them in the flour.

  3. Drizzle a generous amount of olive oil into a pan on a medium heat. Fry all of your strips until they begin to brown, then take them out of the pan and set aside.

  4. Chop up your bacon, fennel and onion into small bitesize pieces. Take another pan and add a drizzle of olive oil. Add your bacon to the pan and fry on a medium heat. As the bacon begins to cook, add your fennel and onion and give everything a good stir. Next, add your tins of tomatoes. Mix everything together. Add a good grinding of pepper, a pinch of salt and a tsp of chilli flakes. Chop up your basil and add this to the pan.

  5. Assembly time! Take your baking dish and spoon in the filling, making sure it covers the bottom of the dish. Next, take your courgettes strips and place them over the filling ensuring they cover the mixture fully. Slice up 1 of your mozzarella balls and evenly distribute each slice over the top of the courgettes. Grate half of your parmesan over the top. Repeat this process again topping the dish with 1 tsp of chilli flakes, and a pinch of salt and pepper. Place into the oven for 35 minutes.

  6. Once cooked, take it out of the oven and allow the dish to rest for no less than 15 minutes. After this, you can tuck into this absolute beauty of a dish.

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