Authentic home cooking from Italy, with US measurements. 
Zucchini Parmigiana Bolognese in Microwave Jar Cooking
A rich version of zucchini parmigiana with the addition of Bolognese meat sauce, plus mozzarella and Parmesan cheese. Ready in just a few minutes using microwave jar cooking. Thanks to the vacuum seal, the jar can be stored in the refrigerator for up to a week.
Zucchini Parmigiana Bolognese in Microwave Jar Cooking
A rich version of zucchini parmigiana with the addition of Bolognese meat sauce, plus mozzarella and Parmesan cheese. Ready in just a few minutes using microwave jar cooking. Thanks to the vacuum seal, the jar can be stored in the refrigerator for up to a week.
Open in Cookpad AppSteps
- 1
Slice the zucchini thinly, then place the slices in a colander with some salt for 30 minutes. Pat dry with paper towels.
- 2
Cover the bottom of a 2-cup (500 ml) Weck jar with 1 1/2 tablespoons of Bolognese meat sauce. Add a layer of zucchini slices, then a slice of mozzarella, a tablespoon of meat sauce, and a sprinkle of Parmesan cheese.
- 3
Repeat the layers of zucchini, mozzarella, meat sauce, and Parmesan two more times. Top with the beaten egg mixed with cream, more Parmesan, and dried parsley.
- 4
Seal the jar with the lid, gasket, and clamps. Microwave for 6 minutes at 650 watts.
- 5
Let cool to room temperature, then refrigerate for up to one week.
- 6
When ready to eat, remove the clamps and reheat the jar in the microwave for 2 minutes.
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