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Zucchini ‘Parmigiana’ with Bocconcini

Spaghettini with Homemade Marinara & Baby Greens Salad

Cooking time

35 minutes




820 /serving

Whether you go meat-free on Mondays or every day of the week, this family-friendly version of parmigiana is sure to please. Thin slices of zucchini go to good use in our vegetarian ‘cutlets’; they’re seasoned and breaded before being baked until golden brown, with bites of fresh bocconcini and basil as the ideal adornments. You’ll prepare a homemade marinara sauce, too, to coat thin strands of spaghettini cooked until just al dente. Complete this satisfying meal with a balsamic dressed salad. Buon appetito!

We will send you:

  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 3 Garlic cloves
  • 1 Bunch of basil
  • 2 Zucchini
  • 2 Cucumbers
  • 60ml Rich, Snappy Whipped Balsamic vinaigrette
  • 40g All-purpose flour
  • 120g Panko
  • 796ml Tomatoes (canned)
  • 340g Spaghettini
  • 100g Bocconcini
  • 22g Marinara Magic spice blend (salt, garlic, sugar, red bell pepper, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, brown sugar, onion, basil)

Contains: Eggs, Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Large pot
Sheet pan
Olive oil
Salt & pepper
2 Eggs
Parchment paper
Total Fat
26 g
Saturated Fat
7 g
900 mg
Total Carbs
123 g
19 g
27 g
11 g
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Mise en place
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Halve the zucchini crosswise; slice each half into ¼ inch slices. Tear the bocconcini into bite-size pieces. Mince the garlic. Pick the basil leaves off the stems, discarding the stems.
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Prepare & bake the zucchini
Place the flour and panko in two separate bowls; season both with S&P. Crack 2 eggs into a third bowl; beat until smooth and season with S&P. Season the zucchini pieces with S&P. Working one piece at a time, thoroughly coat the zucchini pieces in the flour (tapping off any excess), then in the egg (letting the excess drip off), then in the panko (pressing to adhere). Transfer to a lined sheet pan drizzled with olive oil. Arrange the zucchini pieces in a single, even layer. Drizzle generously with olive oil and bake, flipping halfway through, 16 to 18 minutes, until golden brown.
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Make the marinara
While the zucchini bake, in a medium pot, heat a generous drizzle of olive oil on medium-high. Add the garlic and sauté, stirring constantly, 30 seconds to 1 minute, until fragrant; season with the spice blend. Add the tomatoes and ⅓ of the basil; season with S&P. Reduce the heat to simmer and cook, 10 to 12 minutes, until the flavours have combined.
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Boil the pasta
While the sauce simmers, add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water, drain the pasta thoroughly. Toss with a drizzle of olive oil to prevent sticking and set aside in a warm spot.
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Make the zucchini ‘parmigiana’
Remove the zucchini sheet pan from the oven. Top each zucchini piece with a spoonful of the marinara sauce and the bocconcini pieces; season with S&P. Switch the oven to broil and return the pan to the oven. Broil, 2 to 3 minutes, until the cheese is melted and is golden brown.
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Finish & serve
To the pot of remaining marinara sauce, add the cooked pasta, reserved cooking water and ½ the remaining basil (tear with your hands before adding); drizzle with olive oil and season with S&P. Stir to combine. Thinly slice the cucumbers. In a large serving bowl, combine the baby greens and cucumbers. Drizzle with as much vinaigrette as you’d like; season with S&P. Divide the zucchini ‘parmigiana’ and pasta between your bowls. Garnish with the remaining basil (roughly chop before serving). Serve the salad on the side. Bon appétit!