courgette-parmigiana-with-insala-8e9197d9.pdf

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Courgette Parmigiana with Insalata Caprese
When we started HelloFresh from Patrick’s living room a few short
years ago, we wanted to make dinner time easy. Whilst the emphasis
has always been on quick and tasty, there are certain recipes that
deserve a bit more time and this parmigiana is one of them. We
recommend enlisting a sous chef to assist you with the prep. They’ll
be more than happy to help once they smell what’s on the menu!
20 mins
veggie
eat within
3 days
3.5 of your
5 a day
Red Onion
(�½)
Garlic Clove (2)
Courgette
(1)
Cherry Tomatoes
(�½ punnet)
Mozzarella Cheese
(1 ball)
Tomato Passata
(1 carton)
Dried Oregano
(3/4 tsp)
Basil
(1 bunch)
Pine Nuts
(25g)
Hard Italian Cheese
(3 tbsp)
Panko Breadcrumbs
(20g)
Focaccia
(1)
2 PEOPLE INGREDIENTS
•Red
Onion, chopped
•Garlic
Clove, chopped
•Courgette,
sliced
•Cherry
Tomatoes, halved
•Mozzarella
Cheese
•Tomato
Passata
Allergens:
Milk, Gluten.
Nutrition as per prepared and listed ingredients
Energy
Per serving
Per 100g
680 kcal / 2863 kJ
132 kcal / 552 kJ
Fat
28 g
6g
Sat. Fat
12 g
2g
Carbohydrate
76 g
15 g
Sugars
10 g
2g
Protein
33 g
6g
Salt
2g
0g
1/2
2
1
1/2 punnet
1 ball
1 carton
•
Dried Oregano
•
Basil
•
Pine Nuts
•
Hard Italian Cheese
•
Panko Breadcrumbs
•
Focaccia
3/4 tsp
1 bunch
25g
3 tbsp
20g
1
Our fruit and veggies may need a little
wash before cooking!
Did you know...
Parmigiana does not come from the word
parmesan! It originates from the Sicilian
word ‘parmiciana’ which are the slats of
wood that compose the central part of a
shutter and overlap in the same manner
as the slices of aubergine (or courgette) in
the dish.
1
garlic.
Slice the
courgette
lengthways into �½cm strips. Chop the
cherry
tomatoes
in half.
1
Pre-heat your oven to 220 degrees. Peel and finely chop the
red onion
and the
2
Next cut three-quarters of your
mozzarella
into slices, as thin as you can (keep a
3
Add a splash of
olive oil
to a pan and fry your
red onion
and
garlic
on medium-
quarter for your salad). Press kitchen paper or a clean tea towel onto each slice to
soak up as much excess moisture as possible.
4
low heat for around 5 mins, or until soft.
Tip:
You can start step 5 at the same time to
save some time.
black pepper.
Bubble the mixture for 5 mins, then remove from the heat to cool
down.
4
Add in the
tomato passata
with a pinch of
salt,
the
oregano
and a few grinds of
5
Heat a splash of
olive oil
in a large frying pan on high heat. Once hot, fry your
5
courgette strips
in batches. Cook them for 1 minute on each side and then keep to
the side. Do not overcrowd the pan as this will stew the courgette rather than brown
it.
the bottom. Top this with a layer of your
courgette
(you should use roughly half
your courgette here as you’re going to repeat this step!). Next, layer on a couple of
slices of
mozzarella,
followed by some torn
basil
and half of the
pine nuts.
6
Put enough (about a third) of your
passata
in an ovenproof dish to thinly cover
7
Spread on another layer of
passata,
followed by your remaining
courgette,
a
8
Tear up a small handful of
basil leaves
and the remaining
mozzarella.
Toss
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6
couple more slices of
mozzarella
and bit more
basil
(save some of each for your
salad) and the rest of your
pine nuts.
Finally add one more layer of
passata
and top
your
parmigiana
with the
hard cheese
and the
breadcrumbs.
Bake in your oven
for 15 mins.
these and your
cherry tomatoes
in a bowl with a drizzle of
olive oil
and a pinch of
salt
and
pepper.
Serve your
parmigiana
with your
salad
and
foccacia
on the side.

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