Zucchini Parmigiana with or without Béchamel

Method

1. Prepare the béchamel: melt 25 g butter in a saucepan. Add 25 g flour and stir with a spatula. Gradually add 500 ml cold milk, whisking continuously. Bring to a boil and cook until thickened. Remove from heat, cover with butter to prevent skin, and set aside to cool. Optionally add basil leaves for infusion.
2. Slice the zucchini into rounds of even thickness.
3. Prepare the coating: beat 2-3 eggs in a bowl. Place flour in a separate plate.
4. Dredge each zucchini slice first in flour, then in egg.
5. Fry the coated zucchini in hot peanut oil until golden on both sides. Drain on a wire rack or paper towels.
6. For the béchamel version: in a baking dish, spread a thin layer of béchamel. Arrange a layer of fried zucchini. Add slices of scamorza cheese, prosciutto cotto, basil leaves, and a pinch of salt. Repeat with another layer of zucchini and top with béchamel and cheese.
7. For the mozzarella version: in a separate baking dish, arrange a layer of fried zucchini. Top with buffalo mozzarella, scamorza cheese, prosciutto cotto, basil, and salt. Repeat with another layer of zucchini and cheese.
8. Bake in a preheated oven at 200°C (400°F) for about 10 minutes, until cheese is melted and bubbly.
9. Serve warm or at room temperature.