Pumpkin parmesan
Instructions
In a pan heat three tablespoons of olive oil and chopped shallots wilt.
Add the diced tomatoes, add salt and pepper and cook for a quarter of an hour at low heat.
Cut the pumpkin flesh into slices, flour them and FRY in plenty of oil and dry on kitchen paper.
Brush olive oil a baking dish, lay a layer of pumpkin slices, sprinkle with thyme, sprinkled of tomato sauce, sliced mozzarella and a bit of grated cheese.
Continue to alternate layers until you run out of ingredients.
Bake in preheated oven at 200 degrees and let it Brown.
Ingredients and dosing for 6 persons
- 600 g of pumpkin pulp
- 400 g of peeled tomatoes
- 400 g of mozzarella
- 80 g of grated cheese
- Flour
- 2 shallots
- Thyme
- Olive oil
- Salt
- Pepper