Zucchini ‘Parmigiana’ with Bocconcini
Spaghettini with Homemade Marinara & Baby Greens Salad
Cooking time
35 minutes
Servings
4
Calories
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
Strainer
Total Fat
26 g
Saturated Fat
7 g
Sodium
900 mg
Total Carbs
123 g
Sugars
19 g
Protein
27 g
Fibres
11 g
Preparation
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.
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.
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.
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.
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.
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!
