Virginia Iovine-Turner Cucina Amore www.cucinaamore.co.nz

For you garden lovers, the zucchinis are streaming through, and this has to be one of my favourite dishes.

It can also be replaced with egg plant. It's great as a side dish or even for those nights when you feel like being a vegetarian.

Zucchini Parmesan

4 x zucchinis, cut length ways, slice thinly

Grated parmesan cheese

Mozzarella

3 eggs, lightly beaten with 3 tbsp grated Parmesan cheese

Flour

Light cooking oil

Italian Sauce

2 tsp olive oil

1/2 onion, sliced

2 cans of chopped/diced tomatoes

1/2 cup water

2 garlic cloves, diced

Fresh basil

1 tsp sugar

1 tsp salt and pepper

Method

First we need the red sauce – this is an easy sauce which can be used in many dishes. Heat a pot with some olive oil, and sweat off the onion. Place both cans of diced tomatoes and stir in some salt and pepper with a little sugar. Add half cup of water, garlic and basil and simmer for approximately 40 minutes until sauce reduces.

Place half portion of sauce in an oven dish ready for the next step.

Pre heat a non-stick pan with cooking oil to fry zucchini – you will need to add extra oil as it soaks it up. Coat each slice of zucchini in flour, dusting off excess. Dip in egg mixture and fry on both sides until golden. Place on a handy towel to drain excess oil. Once all the zucchini has been fried, place one layer on the bottom of the oven dish. On each peace place a slice of mozzarella cheese then add another piece of zucchini to form a lid.

Cover with remaining sauce, sprinkle parmesan cheese on top and place in the oven, covering with tin foil and bake on 180 degrees for 45-60 minutes until soft.