ZUCCHINI NEAPOLITAN STYLE

Ingredients :

12 small zucchini

Flour, necessary amount to flour zucchini slices

4 tablespoons butter

9 oz (250 g) mozzarella cheese, shredded

2.4 oz (1 k ) medium size tomatoes, peeled, seeded and chopped

1/3 cup grated parmesan cheese

1 small carrot, finely chopped

1 celery stalk, rinsed, finely chopped

1 onion, finely chopped

Parsley leaves, finely chopped

Basil leaves, chopped

Dry bread crumbs, grated

Vegetable oil

Salt

Pepper

Preparation:

Heat 1 tablespoon oil with 2 tablespoons of the butter until melted. Add onion with carrot and celery and cook until tender. Stir in tomatoes, season with salt and pepper and cook, stirring occasionally, until a sauce is formed. Cool and set aside.
Cut and discard both ends of each zucchini. Cut each zucchini into thin slices and flour them on both sides. Heat remaining oil in a skillet and fry slices in hot oil on both sides. Remove the slices from the skillet as they brown slightly.

Cover the bottom of a previously greased oven proof serving dish with tomato sauce. Place a layer of zucchini slices on top and cover with shredded mozzarella. Sprinkle chopped parsley and basil over mozzarella. Repeat the tomato sauce and continue with the zucchini slices, mozzarella cheese and parsley and basil. Repeat layers and finish with parsley and basil.

Combine grated parmesan cheese and dry bread crumbs and sprinkle on top to cover.
Bake in moderate preheated oven to 350ºF (180ºC) until hot and the parmesan and breadcrumb mixture starts to brown.

8 servings

Back