White Zucchini Parmigiana

Zucchini parmigiana is a tasty variant of the original eggplant parmigiana. This “white” version does not use tomato, which makes it more delicate and light. Here is a basic recipe that you can adapt to your tastes:

Ingredients

• Zucchini: 6 medium
• Mozzarella: 400 g
• Parmesan: 100 g grated
• Eggs: 2
• Flour: as needed
• Basil: a bunch
• Salt: as needed
• Pepper: as needed
• Extra virgin olive oil: as needed
• Butter: for greasing the baking dish

Preparation

1. Wash and cut the zucchini into longitudinal slices about 3-4 mm thick.
2. Dredge the zucchini slices in flour, then in the egg previously beaten with salt and pepper.
3. In a non-stick pan, heat a drizzle of oil and fry the zucchini until lightly golden on both sides.
4. Cut the mozzarella into slices and let it drain to remove excess liquid.
5. Preheat the oven to 180 °C.
6. Grease a baking dish with a little butter and start assembling the parmigiana. Make a first layer of zucchini, add some mozzarella slices, sprinkle with grated Parmesan and add a few fresh basil leaves.
7. Continue alternating the layers until the ingredients are used up, finishing with a layer of zucchini and a generous sprinkle of Parmesan.
8. Bake the zucchini parmigiana for about 30 minutes or until the surface becomes golden and crispy.
9. Let it rest for a few minutes before serving.

Basil adds a touch of freshness, but if you want to give it an additional Italian touch, you could also add some cooked ham between the layers for an extra flavor boost. Don’t forget to serve a good chilled white wine to accompany this delicious dish!