The spring is coming at least this what it´s said here in Malmö. After 5 days of temperature over 6 degrees it is officially spring.

I like the idea. I can say that the spring is in the air: flower are blooming, birds are singing and sun is shining (sometimes).

Inspired from the spring we want to cook something green  but as usual in the italian way: Parmigiana di zucchine.

Parmigiana di Zucchine 2

Slightly lighter than the aubergine original version but still really tasty.

Parmigiana di zucchine

         ( Serves 2)

  • 2 zucchini
  • 2 mozzarella
  • olive oil
  • sunflower oil
  • 200hg manitoba
  • 10 cherries tomatoes 
  • salt
  • black pepper
  • 50g grated parmisan
  • 2 leaves of basil

Preheat the oven to 220C.

Put the sunflower oil in large pan over a high heat.

Meanwhile, put the manitoba in a large bowl. Toss the zucchini slices into the flour with salt. Remove the excess flour from the slices.

Fry the zucchini into the oil both sides, until soft and golden.

Slice the tomatoes and chop the mozzarella.

Lightly oil a backing pan and place a few slices of zucchini to cover the bottom. Put over the mozzarella, the tomatoes and 2 spoons of parmisan and season well. Continue to layer the ingredients with mozzarella, parmesan, tomatoes, basil and oil as last layer.

Cook in the oven for 15´, until the smell will become irresistible.

Parmigiana di Zucchine 1

Buon appetito!