White Zucchini Parmigiana

Method

1. Trim the ends of the zucchini and slice them into 2-3 mm thick rounds.
2. Arrange the slices in a rack or colander, sprinkle with coarse salt, cover with parchment paper, and place a weight (e.g., a pot filled with water) on top to draw out excess water. Let rest for about 1 hour.
3. Rinse the zucchini under cold water and pat them dry with paper towels.
4. Prepare the remaining ingredients: mozzarella, smoked scamorza, cooked ham, breadcrumbs, butter, and Parmesan cheese.
5. Butter a baking dish and sprinkle a layer of breadcrumbs on the bottom.
6. Start assembling: place a layer of zucchini slices on the bottom.
7. Add a layer of mozzarella, cooked ham, and smoked scamorza.
8. Repeat layers of zucchini and filling until all ingredients are used. (The chef doubled the ham layer on top to use up remaining ham, but a single layer is fine.)
9. On the top layer of zucchini, add any remaining mozzarella and scamorza, and sprinkle generously with Parmesan cheese. (Optionally, add a few small knobs of butter.)
10. Bake in a static oven preheated to 190-200°C (375-390°F) for about 30 minutes, or until the top is golden brown.
11. Remove from the oven and let rest for at least 10 minutes before serving to allow the layers to settle.
12. Cut into portions and serve.