Courgette Parmigiana

30 minutes

4 courgettes

160 g chopped Scamorza or Mozzarella

170 g FAGE Total Greek Yoghurt

60 g grated Parmesan cheese

Olive oil

  1. Rinse and clean the courgettes. Slice thinly with a mandolin and blanch for a few seconds in salted boiling water; strain and transfer to a towel to dry.
  2. Grease a baking dish and fill it by alternating layers of courgettes with the chopped Scamorza, a bit of FAGE Total yoghurt, and the grated Parmesan cheese.
  3. Drizzle the top with a bit of oil and bake at 200°C for about twenty minutes, until the cheese has melted and a golden crust forms.