Zucchini parmigiana

This is a variation of the very well know parmigiana with eggplants. I love zucchini and they give this recipe a nice flavor, fresh and unusual. The good thing about this kind of preparation, is that you can cook them whenever you have the time, then put it in the freezer and cook it whenever you want. Or, if you have guests, you can prepare it the day before, leave it in the fridge and put it in the oven, 1 hour prior to the arrival of your guests. As many other of my recipes are, this too is really light, so you can eat without any guilt.



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