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Zucchini 'Parmigiana' with Fresh Mozzarella

Spaghettini with Homemade Marinara & Mesclun Salad

Cooking time

35 minutes




830 /serving

Whether you go meat-free on Mondays or every day, this family- (and vegetarian-) friendly version of parmigiana is sure to please. We put thin slices of zucchini to good use to make our veggie ‘cutlets’; they’re seasoned and breaded before being baked until golden brown. We prepare a homemade marinara sauce, too, as well as thin strands of spaghettini cooked until just al dente. Bites of fresh mozzarella adorn this sumptuous dish, as does a basil garnish. Finish this satisfying meal by dressing baby lettuce and cucumber with a balsamic dressing. Buon appetito!

We will send you:

  • 120g Baby lettuce
  • 3 Garlic cloves
  • 1 Bunch of basil
  • 2 Zucchini
  • 2 Cucumbers
  • 60ml Classic balsamic dressing
  • 40g All-purpose flour
  • 120g Panko
  • 796ml Tomatoes (canned)
  • 340g Spaghettini
  • 125g Fresh mozzarella
  • 22g Homemade marinara spice blend (salt, garlic, sugar, red bell pepper, green bell pepper, sunflower oil, paprika, turmeric, Cayenne pepper, brown sugar, onion, basil)

Contains: Egg, Gluten, Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Large pot
Sheet pan
Olive oil
Salt & pepper
2 Eggs
Parchment paper
Total Fat
27 g
Saturated Fat
7 g
890 mg
Total Carbs
123 g
19 g
28 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-thick slices. Tear the fresh mozzarella into bite-sized pieces. Mince the garlic. Pick the basil leaves off the stems.
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Prepare & roast the zucchini
Place the flour and panko into 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 piece in flour (tap off excess), then in egg (let excess drip off) and panko (press 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, turning halfway through, 16 to 18 minutes, until golden brown.
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Make the marinara
While the zucchini roasts, in a medium pot, heat a generous drizzle of olive oil on medium-high. Add the garlic and cook, 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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Cook the pasta
While the sauce simmers, add the pasta to the pot of boiling water and cook, 6 to 8 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup of 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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Finish the zucchini 'parmigiana'
Remove the zucchini sheet pan from the oven. Top each zucchini piece with a spoonful of the marinara sauce and the pieces of mozzarella; season with S&P. Switch the oven to broil and cook, 2 to 3 minutes, until the cheese is melted and 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. Thinly slice the cucumbers. In a large serving bowl, combine the lettuce and cucumbers. Drizzle with as much dressing as you’d like; season with S&P. Divided the finished zucchini 'parmigiana' and spaghettini between your plates. Garnish with the remaining basil (roughly chop before serving). Serve the salad on the side. Bon appétit!