Looking to make a delicious yet lightly flavored casserole for your summer garden dinners? Here’s a recipe for you.
White zucchini parmigiana, made using only raw zucchini, follows the classic parmigiana recipe, but without frying or grilling the vegetables, creating a lighter yet equally delicious dish that both adults and children will love.
This dish can also be made without meat; the choice is yours.
Ingredients:
- 400g of courgettes
- 300g of scamorza cheese
- Extra virgin olive oil
- Basil
- Cooked ham
- 6 tablespoons of Parmesan cheese
Preparation:
- Start by taking the zucchini on a cutting board and slicing them vertically, trying to obtain very thin slices. You can also use a mandolin, if you prefer. Once filleted, set them aside.
- Take a baking dish and brush it with oil using a silicone brush. Now we can start assembling our parmigiana. Make the first layer of zucchini (if some are too small or too long, you can adjust them as you like). Then, layer a couple of slices of cooked ham and cover with a sprinkling of Parmesan cheese.
- Now we add the previously sliced scamorza (you can also use mozzarella, but make sure to drain it thoroughly) and a drizzle of extra virgin olive oil. Finish the first layer with a couple of basil leaves (or use dried basil powder). Continue this process, adding two more layers of ingredients until you’ve used up all the ingredients (don’t leave anything out to avoid unnecessary waste; there’s no exact amount for this recipe!).
- For the final layer, add the final courgettes, the parmesan and scamorza and then bake at 180°C for 20 minutes and then at 200°C for the last 5 minutes of cooking.
- Once baked, our zucchini parmigiana will be tender, stringy, and crispy on the outside, but let’s wait for it to cool slightly before serving it to our guests. Then, enjoy it until you’re left with no shreds left!