This beefy courgette parmigiana is my meaty take on the traditional parmigiana with aubergines. This dish is one of my favourite summer recipes to use up my glut of courgettes. I tend to make this courgette parmigiana in individual dishes so it doesn’t fall apart.
Which courgettes to use?
Courgette is firmer than squash so that it will give a more delicate texture. If you do have a lot of squash on your allotment, make sure you pick them earlier as they have fewer seeds. Too late for that? Cut the seeds out.
Prepare ahead
When I make minced meat sauce, I always like to make more so I can freeze it. The next time it takes me half the time to make this dish. The leftover sauce is enough for two portions. If you have 6 to feed you will need 1500 gram of courgette instead of 1000.
Enjoy my courgette parmigiana.
Bon appetite!
Gerla
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Beefy courgette parmigiana
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Category: main course
- Method: stove
- Cuisine: Italian cuisine
Description
One of my favourite summer recipes. Perfect to use up your glut of courgettes. I tend to make this beefy courgette parmigiana in individual dishes so it doesn’t fall apart.
When I make mince sauce, I always like to make more so I can freeze it. The next time it takes me half the time to make this dish. The leftover sauce is enough for two portions. If you have 6 to feed you will need 1500 gram of courgette instead of 1000.
Ingredients
- 1 medium onion – chopped
- 4 cloves of garlic – finely chopped
- 5 tbsp Aci paste
- 2 tbsp olive oil
- 2 tins of plum tomatoes
- 1 kg courgette or squash
- 1 beef stock cube, I prefer to use Kallo
- 3 ts dried oregano
- 35 gr. grated cheddar
- 1/2 ball of mozzarella ( pulled into pieces)
- 10 gram grated parmesan
- 800 gram minced beef
Instructions
- Fry the onions and garlic on a low temperature in the olive oil until soft ( approx. 10 minutes)
- Add the mince and stir until browned
- Add the Aci paste, stir well
- Next the tomatoes. I like a bit of texture so add the tomatoes one by one and squeeze them to break them. Don’t forget to add the liquid too.
- Add the oregano and the stock cube and let it simmer for 15 minutes.
- Meanwhile, slice the courgette. I like to use either a mandoline or a cheese slicer.
- Fry them in a pan until brown or grill them on the hob using very little oil. Put them on kitchen paper when finished.
- Time to put the dish together. Start with one layer of courgette, followed by a thin layer of the sauce.
- The top layer is the grated cheddar, mozzarella and parmesan.
- Put in the over ant 185 C for 15 minutes or until the top layer is brown.
Bon appetite!
Notes
Serving suggestion:
Mixed leave salad tossed in a little bit of olive oil and the award-winning Natural Umber organic apple vinegar.
Keywords: courgette, parmigiana, Italian cuisine