Zucchini ‘alla parmigiana’

As I was searching online for some inspiration I stumbled across a famous Italian eggplant dish called 'melanzane alla parmigiana'. As I am currently in oven with oven bakes (as they are so easy!) but couldn't find any egg plants I switched it with zucchini. Which is a vegetable maybe even more versatile! It turned out to be equally delicious so I like to share the recipe with you. Cut the zucchini in half. Heat a grilling pan and grill the sliced butternut pumpkin until golden and brown. Season both veggie with salt and Italian herbs. Heat a little olive oil in a frying pan and briefly fry the garlic cloves. Add the plum tomatoes and let simmer for 20 minutes. Season with salt and pepper. Add at the grilled pumpkin, cherry tomatoes and some torn basil leaves. Grease a baking tray with olive oil. Poor in the tomato sauce and carefully place both halves of the zucchini in the middle of the sauce and add a bit of grated cheese. Place the dish for 20-25 minutes in a preheated oven at 180 degree. Wait for the cheese to be molten and golden brown then you will know it is ready to munch!

Ingredients: 1 zucchini, 125 grams of pumpkin, 200 plum canned tomatoes, 100 gram of cherry tomatoes, 25 grams of parmesan cheese, 15 grams of fresh basil, 2 cloves of garlic, 1 tablespoon of Italian seasoning, 1 teaspoon of sea salt