White Zucchini Parmigiana

Name: White Zucchini Parmigiana
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Ingredients: Zucchini 1.5 lbs; Grana Padano PDO cheese (to grate) 7 oz; Provola cheese 1 lb; Extra virgin olive oil to taste; Fine salt to taste; Butter 4 ¼ tbsp; Whole milk 4 ¼ cups; Type 00 flour ½ cup; Fine salt to taste; Nutmeg to taste; Fresh scallion 1.75 oz; Rosemary to taste; Black pepper to taste

944.9

Calories per serving

Vegetarian

Energy Kcal 944.9
Carbohydrates g 30.7
of which sugars g 16.5
Protein g 53.5
Fats g 67.5
of which saturated fat g 35.4
Fiber g 217
Cholesterol mg 3.1
Sodium mg 911.5

Difficulty: Easy
Prep time: 30 min
Cook time: 55 min
Serving: 4 persone
Cost: Low

PRESENTATION

The white zucchini parmigiana is a rich and stringy dish! It's the "white" version of the much-loved eggplant parmigiana. Can't wait to know how it's made? For this version, no frying as in the grilled eggplant parmigiana... and no sauce! The grilled zucchini are seasoned with a special and aromatic béchamel enriched with green onion, to make it even more fragrant and appetizing! The provolone will give the essential stringy effect and guarantee this white parmigiana a place of honor among the most sought-after Sunday dishes!

INGREDIENTS

944.9

Calories per serving

Ingredients (for a 8-inch baking dish): Zucchini 1.5 lbs (700 g); Grana Padano PDO cheese 7 oz (200 g) - (to grate); Provola cheese 1 lb (470 g); Extra virgin olive oil to taste; Fine salt to taste

For the aromatic béchamel sauce: Butter 4 ¼ tbsp (60 g); Whole milk 4 ¼ cups (1 l); Type 00 flour ½ cup (60 g); Fine salt to taste; Nutmeg to taste; Fresh scallion 1.75 oz (50 g); Rosemary to taste; Black pepper to taste

Preparation

How to prepare White Zucchini Parmigiana

To prepare the white zucchini parmigiana, start by cutting the zucchini into 1/16 to 1/8-inch thick slices using a mandoline 1. Heat a grill, place the zucchini 2, and grill them on both sides for a few minutes 3, being careful not to break them. Then set them aside.

Cut the provolone into slices about 1/8 to 3/16-inch thick 4. Wash and trim the green onion, then finely slice it 5. Now take care of the special béchamel: heat the milk in a saucepan 6.

In another saucepan, melt the butter 8 and add the chopped green onion 8, which should turn golden. Add the flour gradually 9, stirring with a whisk to obtain a well-blended roux.

At this point, add the milk 10 and blend the whole mixture, stirring well with the whisk. Continue to stir and cook the mixture over low heat until it thickens, season with salt, nutmeg 11, and pepper 12.

At the end of cooking, add the chopped rosemary 13 and set aside. Now take a baking dish of about 8 inches and grease it with extra virgin olive oil over its entire surface 14. Spread a layer of béchamel 15

and start arranging the grilled zucchini slices as shown in the picture 1617. Sprinkle with more béchamel 18

Sprinkle a couple of tbsps of grated Grana 19 and finish with the provolone slices 20. Continue alternating the layers; you should get about 6/7 layers 21.

Finish with the last layer of zucchini 22, a layer of béchamel, and a final generous handful of Grana Padano PDO 23. Bake in a preheated oven at 350°F for about 30 minutes, until a nice golden crust appears on the surface. Let it rest for 15 minutes before cutting your white zucchini parmigiana 24.

How to store

You can store your white zucchini parmigiana in the refrigerator for a couple of days covered with plastic wrap. It is possible to freeze the parmigiana after cooking.

Tips

You can replace the provolone with another stringy cheese like caciocavallo or scamorza. We do not recommend mozzarella because it might release water during cooking. If you want, you can also fry the zucchini instead of grilling them just like in the original eggplant parmigiana recipe.

For the translation of some texts, artificial intelligence tools may have been used.