This flavorful and light dish is easy to make up in advance, making it perfect for a weeknight dinner. It’s also low-carb!
This zucchini parmesan recipe is a quick and easy way to make your favorite Italian dish. It doesn’t require frying, so it’s perfect for those who want to avoid the mess of oil.
A well-known Italian main dish recipe is zucchini parmesan (also known as zucchini parmigiana). It’s a light meal that’s ideal for summer. You should make it if you have an excess of zucchini in your garden that needs to be used up.
Zucchini, cheese, and ham are piled in this zucchini parmesan dish. In comparison to the traditional eggplant parmesan, it is lighter. Usually, tomato sauce is used to make eggplant parmesan, but this is the white kind. It is cooked until the outside is crispy and the interior is soft and tasty.
It comes together quickly and is prepared without first frying the zucchini. You’ll need ham, cheese, and fresh zucchini to prepare it. Cook till golden and then devour!
Does Zucchini Need to Be Salted Before Cooking?
Salting the zucchini is required before cooking it. Zucchinis have a very high moisture content, much as eggplants do. When you cook them, they don’t release extra moisture since the salting takes the water out of them. Zucchini that hasn’t been salted will turn up mushy and watery.
Zucchini Parmesan Recipe
Slice up huge zucchini into thick pieces to prepare the vegetable. They don’t need to be peeled. They must first be salted since doing so will keep them from becoming mushy. To remove extra moisture, arrange them on a tray, sprinkle with coarse salt, and let them sit for 20 minutes. Use paper towels to pat them dry after 20 minutes.
Start by arranging the ingredients in a baking dish that has been greased. A baking dish should be properly greased by adding oil and using a brush to apply the grease. Place the first layer of zucchini on top. The mozzarella cubes and scamorza cheese are then added, along with a little salt. Add the ham, then continue adding layers until all the ingredients are utilized. Add the mozzarella, scamorza, and parmesan cheeses last, then bake for 30 minutes, or until bubbling and golden.
How to Prepare Zucchini Parmigiana
Scamorza is a cheese that resembles smoked mozzarella. Use a combination of smoked cheddar and mozzarella if you can’t get it locally.
Use ricotta cheese instead of mozzarella to make it healthier.
By omitting the ham, you may make a vegetarian version.
Before stacking the zucchinis with the other ingredients, broil them for more flavor. You may also fried them in the Airfryer.
Zucchini Parmesan Storage
Zucchini Parmesan leftovers may be kept for up to 4 days in the refrigerator (in an airtight container).
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Instructions
Step 1
Step 1
Slice the zucchini into 2 mm-thick pieces along the length.
Step 2
Step 2
Slice the zucchini into 2 mm-thick pieces along the length.
To remove extra moisture, arrange them on a tray, sprinkle coarse salt over them, and let them sit for 20 minutes.
Step 3
Step 3
A baking dish should be properly greased by adding oil and using a brush to apply the grease.
Step 4
Step 4
To remove extra moisture, arrange them on a tray, sprinkle coarse salt over them, and let them sit for 20 minutes.
Place the first layer of zucchini on top.
Step 5
Step 5
The mozzarella cubes and scamorza cheese are then added, along with a little salt.
Step 6
Step 6
A baking dish should be properly greased by adding oil and using a brush to apply the grease.
Add a few ham slices on top.
Step 7
Step 7
After that, add a second layer and the others progressively until all of the ingredients are used.
Step 8
Step 8
Place the first layer of zucchini on top.
Only the mozzarella and a sprinkle of Parmesan cheese should be used for the final layer.
Step 9
Step 9
30 minutes of baking at 180 C/360 F in a preheated oven. Slice after letting it cool somewhat, then serve and enjoy!
The “zucchini parmesan bake taste of home” is a simple recipe that can be made in under an hour. The dish is a great side to any meal, or even as a main course.
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