Squash Parmigiana
Author: 
Recipe type: vegetarian
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Ingredients
  • 1 small onion, chopped
  • 400g canned Italian tomatoes, chopped
  • squash, peeled, seeds removed and sliced
  • dried thyme
  • 300g mozzarella cheese, sliced
  • ⅔ cup Parmesan cheese, freshly grated
  • olive oil
Instructions
  1. Heat 2 tablespoons olive oil in a saucepan, add onion and cook. Add tomatoes and cook over a low heat for 15 minutes.
  2. Preheat oven to 200c (400f). Grease an ovenproof dish with olive oil. Dust squash slices with flour. Heat 3 tablespoons olive oil in a frying pan. Add squash slices and cook until lightly browned on both sides. Remove and drain on paper towel. Repeat until all slices are browned. Arrange a layer of squash, sprinkle with thyme, spoon a bit of the tomato sauce over, add mozzarella slices and a sprinkling of Parmesan cheese. Repeat and end with tomato sauce on top, followed by mozzarella slices and some Parmesan cheese. Bake 20 minutes or until golden brown and bubbling.
Notes
The Culinary Chase’s Note: Use your favorite squash or pumpkin and keep the squash slices the same for even cooking. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2014/09/squash-parmigiana/