Thermomix Zucchini Parmesan

by Tenina Holder
posted 05 Sep, 2019 (last updated 08 Jun, 2020)
  • Serves icon
    Serves
    4
  • Total Time icon
    Total Time
    45mins
  • Calories icon
    Calories
    275

There is a real belief that vegetarian food is lacklustre or hollow; meals that are simply the residual parts, missing the meat. This Zucchini Parmesan Themomix recipe disproves those cynics, and shows that a meal can be hearty, impactful, comforting and substantial without anything but vegetables. We challenge all non-believers to give this Italian-ish meal a whirl. Our top tip for cooking with tinned tomatoes is that variance in seasonal picking can heighten the natural acidity in the tomatoes, so don't be afraid to counteract that with salt and sugar. Season as you go – you'll know when it's right!

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INGREDIENTS


  • Onion icon
    Onion
    1 (4.94oz/140g)
    peeled, halved
  • Fresh basil icon
    Fresh basil
    2 sprigs
    chopped
  • Parmesan cheese icon
    Parmesan cheese
    3.53oz/100g (about ¾ cup)
  • Fennel seeds icon
    Fennel seeds
    1 tsp (0.07oz/2g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0.74fl oz/20g (1½ tbsp)
  • Garlic clove icon
    Garlic clove
    3
  • Canned tomatoes icon
    Canned tomatoes
    28.22oz/800g (about 2)
  • Golden caster sugar icon
    Golden caster sugar
    2 tsp (0.30oz/8g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Zucchini icon
    Zucchini
    5 (34.39oz/975g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Sea salt icon
    Sea salt
    2 pinches
  • Chili flakes icon
    Chili flakes
    2 tsp (0.06oz/2g)
  • Fresh basil icon
    Fresh basil
    as needed

METHOD


  1. Add parmesan cheese to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Blend - approx 10 sec, speed 10
  4. Transfer content of TM5 bowl to small bowl
  5. Add fennel seeds to a clean frying pan
  6. Toast in frying pan until fragrant
  7. Transfer content of frying pan to TM5 bowl
  8. Add onion, extra virgin olive oil and garlic clove to the TM5 bowl
  9. Chop - approx 3 sec, speed 5
  10. Sauté - approx 6 min, varoma, speed 1
  11. Then add canned tomatoes, golden caster sugar and salt & pepper to the TM5 bowl
  12. Cook - approx 30 min, 100°C, speed 1
  13. Mix with MC in place - approx 1 min, speed 9
  14. Then add fresh basil to the TM5 bowl
  15. Stir
  16. Pre-heat oven - 200°C
  17. Line 2 clean baking sheets with parchment paper
  18. Add zucchini to the baking sheets
  19. Slice
  20. Drizzle with extra virgin olive oil
  21. Season with sea salt
  22. Sprinkle with chili flakes
  23. Bake until lightly browned - approx 12 min, 200°C
  24. Remove
  25. Heat oven - 170°C
  26. Grease a clean large roasting dish
  27. Transfer sauce to large roasting dish
  28. Arrange roasted vegetables in large roasting dish
  29. Transfer cheese mixture to large roasting dish
  30. Layer
  31. Bake until fragrant - 35 min, 170°C
  32. Garnish with fresh basil

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