Yes, I know it’s crazy hot but… on Wednesday it seems like there will be rain, storms, downpours in the North, so I’m getting ahead by offering the recipe for this zucchini and scamorza cheese casserole!
SCAMORZA is a spun cheese originating from Southern Italy and has a fresh taste somewhat similar to mozzarella, but it is unfortunately quite caloric!
It is usually consumed raw, grilled, and served with grilled vegetables, or placed on pizza or other savory baked recipes.
The classic rich, tasty, and stringy single dish that will surely be loved by the kids at home. Even if it requires spending some time at the stove, the excellent result will surely pay off!
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet recipe and one savory recipe!
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ZUCCHINI AND SCAMORZA CHEESE CASSEROLE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for ZUCCHINI AND SCAMORZA CHEESE CASSEROLE RECIPE
- 2.2 lbs zucchini
- 12.3 oz Tomato Purée
- 10.6 oz scamorza cheese
- 1 shallot
- 1 pinch Sugar
- leaves basil
- to taste Parmesan cheese
- to taste Extra virgin olive oil
- to taste Peanut oil (for frying the zucchini)
- to taste salt
- to taste pepper
- to taste Flour
Tools for ZUCCHINI AND SCAMORZA CHEESE CASSEROLE RECIPE
- Wok
- Mandoline
Preparation of the Zucchini Casserole
Finely chop the shallot and sauté it for a few minutes in a pan with a little extra virgin olive oil.
Add the tomato purée with a pinch of salt and sugar.
Cook over moderate heat for about 15 minutes and add the basil.Wash and slice the zucchini lengthwise and fry them lightly floured in oil at temperature (about 338°F).
Drain them from excess grease on special paper and lightly salt them.
Take the baking dish and make a first layer of zucchini.
Cover everything with the tomato sauce, some slices of scamorza cheese and sprinkle everything with grated Parmesan cheese.
Continue with the layers alternating the ingredients ending with the zucchini and grated cheese.
Bake at 356°F for about 20 minutes covering the zucchini and scamorza cheese casserole with aluminum foil.
Remove the foil and continue cooking for another 15 minutes or so. Enjoy your meal with the recipe of zucchini and scamorza cheese casserole!
Annalisa
Tips and Notes
Also check out other recipes COLLECTION OF RECIPES WITH ZUCCHINI
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