This Zucchini Dish is Spain´s BEST-KEPT Secret | Calabacin a la Andaluza

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers a healthier fat profile.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: green bell pepper

Green bell pepper is often less expensive.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne adds heat without the cost.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumber

Cucumber can provide a similar texture.

Fill a stock pot with cold water and season generously with sea salt.

Heat the water on high until boiling.

Cut 2 medium zucchinis into rounds that are 1 centimeter thick.

Finely dice 1 small onion and chop 4 cloves of garlic.

Finely grate 4 to 5 fresh tomatoes to make 1.5 cups of tomato sauce.

Add zucchini rounds to the boiling water and cook for 4 to 5 minutes until al dente.

Remove zucchini and place on a wire rack with paper towels to cool.

Heat a large fry pan over medium heat and add 2 tablespoons of extra virgin olive oil.

Add diced onion and chopped garlic to the pan and sauté for about 3 minutes until translucent.

Add 1.5 cups of tomato sauce and 2 tablespoons of finely chopped fresh parsley to the pan.

Season with sea salt and black pepper, then mix and simmer for about 10 minutes until thickened.

Pat the zucchini rounds dry with paper towels.

Grease a 12-inch by 9-inch casserole dish with 1 tablespoon of extra virgin olive oil.

Layer the zucchini rounds in the casserole dish and season with black pepper.

Spread the tomato sauce evenly over the zucchini rounds.

Mix 0.5 cup of breadcrumbs with 0.5 teaspoon of dried oregano and a pinch of sea salt, then spread over the sauce.

Drizzle with extra virgin olive oil and bake in a preheated oven at 220 degrees Celsius (425 degrees Fahrenheit) for 15 to 20 minutes until golden brown.

Remove from the oven and sprinkle with finely chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary