This delicious Italian dish is usually made with eggplant and tomato sauce. We decided to take it up a notch and use zucchini and tuna instead. The beauty of this dish is that has multiple layers of tuna and cheesy goodness. Try it out and let us know what you think.
Zucchini and Tuna Parmigiana
Equipment
- Fry pan
- Oven
- Vegetable Slicer
- Ceramic Oven Pan
Ingredients
- 4 tbsp Extra Virgin Olive Oil
- 5 tbsp Canola Oil
- 6 whole Zucchini
- 1 whole Onion
- 4 cans Tuna
- 4 oz Fresh Mozzarella
- 2 whole Eggs
- 2 tsp salt
- 1 tsp pepper
Instructions
Ingredients Prep:
- Chop and dice the whole onion
- Slice the zucchini into long strips about ¼ of an inch thick using a vegetable slicer.
- Cut the mozzarella into 1 inch pieces.
- Crack open the eggs into a bowl and beat the eggs together.
Tuna Cream Preparation:
- Preheat your oven to 375°F
- Place the chopped onion and olive oil into a fry pan.
- Fry the onions until they wilt and become golden brown. Be careful as not to burn them.
- When the onions turn golden brown, add the 4 cans of tuna to the onions and mix well. Cook for another 2 minutes and then set to the side.
Zucchini Preparation:
- In a separate fry pan, heat the canola oil and begin to fry the zucchini until they turn golden.
- After the zucchini are done frying, remove them and place them on a plate with a napkin underneath to absorb the oil.
Putting it all together:
- Take your ceramic oven pan and begin to place the zucchini on the bottom to form the first layer of the parmigiana. Be sure to cover the whole bottom of the plate.
- Using a silicon basting brush, baste the first layer of zucchini with the egg.
- Add about 2 tablespoons of the tuna and onion cream on top and spread around evenly on the zucchini. Add some mozzarella on top to ensure even melting.
- Add another layer of zucchini. This time place the zucchini going opposite from your first layer. Repeat the process of basting with egg and adding the tuna and mozzarella.
- Repeat the layering process until you use all of your zucchini and tuna. For my recipe, I was able to do 4 layers of zucchini but this all depends on how big your pan is.
- Place it in the oven and cook for 30 minutes.
- When finished, remove it from the oven and let the parmigiana sit and rest for about 30 minutes to an hour prior to eating.
- When it is ready to eat, cut the parmigiana into squares and plate it up. Buon Appetito!
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