Celery Parmegiana
Elevate your vegetable game with this irresistible Celery Parmigiana, a creative twist on a classic Italian favorite. Tender braised celery stalks are layered with rich tomato sauce, gooey mozzarella, nutty Parmesan, and golden breadcrumbs, creating a comforting casserole brimming with vibrant flavors and textures. With a hint of garlic, onion, and oregano, each bite is infused with aromatic depth, while a final sprinkle of fresh basil adds a burst of freshness. Perfect as a vegetarian main course or an elegant side dish, this easy-to-make recipe bakes to perfection in just 25 minutes. Whether you're hosting a dinner party or looking to transform humble celery into a gourmet delight, this baked Celery Parmigiana is sure to impress.
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Recipe Information
Ingredients
- 8 pieces Celery stalks
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 pieces Garlic cloves, minced
- 15 ounces Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.5 cups Breadcrumbs
- 2 tablespoons Fresh basil leaves, chopped
Instructions
Preheat your oven to 375°F (190°C).
Trim the celery stalks, removing any tough ends or strings, and cut them in half if they are too long to fit in a standard baking dish.
Bring a large pot of salted water to a boil. Add the celery and cook for 5-7 minutes, until they are slightly tender. Drain and set aside.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the chopped onion for 3-4 minutes, until translucent, then add the minced garlic and cook for another 1 minute.
Add the crushed tomatoes, dried oregano, salt, and black pepper to the skillet. Simmer the sauce for 10 minutes, stirring occasionally.
Spread a thin layer of the tomato sauce on the bottom of a baking dish.
Arrange half of the cooked celery in a single layer over the sauce. Top with half of the mozzarella, half of the Parmesan, and half of the breadcrumbs.
Repeat the layers with the remaining celery, sauce, mozzarella, Parmesan, and breadcrumbs.
Drizzle the remaining tablespoon of olive oil over the top layer of breadcrumbs to help them crisp up during baking.
Bake the dish in the preheated oven for 25 minutes, until the cheese is bubbling and the breadcrumbs are golden brown.
Remove from the oven and let the Celery Parmigiana cool for 5 minutes. Garnish with chopped basil leaves before serving.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 23.4 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.6 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
