Italian
White Zucchini Parmigiana
by Manu Food · 60K subscribers on YouTube
A white version of the classic Parmigiana, using zucchini instead of eggplant, with a light egg-and-flour breading, fried, then layered with béchamel, prosciutto cotto, mozzarella, Parmesan, and basil, and baked until bubbly.
- Cook
- 20 min
- Difficulty
- medium
Ingredients
11 items- Zucchiniabout 3-4 medium zucchini
- Eggenough to coat all zucchini slices
- Flourfor dusting
- Saltto taste
- Pepperto taste
- Frying Oilvegetable oil or olive oil for frying
- Béchamel Sauceslightly more liquid than usual
- Cooked Hamsliced, enough for layers
- Mozzarellacut into small cubes, preferably day-old and dry
- Parmigiano Reggianograted, to taste
- Basilfresh leaves, to taste
Method
- Wash the zucchini thoroughly, trim the ends, and cut into slices about 0.5 cm thick.
- In a bowl, beat the eggs with a pinch of salt and pepper.
- Coat the zucchini slices in flour, shaking off any excess.
- Pour the beaten egg over the floured zucchini slices and gently massage to coat evenly.
- Fry the breaded zucchini slices in hot oil until golden on both sides, then drain on paper towels.
- Prepare a slightly liquid béchamel sauce (or use pre-made).
- Spread a thin layer of béchamel on the bottom of a baking dish.
- Arrange a layer of fried zucchini slices side by side, covering the base.
- Spread another layer of béchamel over the zucchini.
- Add slices of prosciutto cotto.
- Season with a pinch of salt and pepper.
- Scatter small cubes of mozzarella on top.
- Sprinkle with grated Parmesan cheese.
- Add a few fresh basil leaves.
- Repeat the layering process for a second layer (maximum three layers total).
- Bake in a preheated oven at 180°C (350°F) for about 20 minutes.
- Let the Parmigiana rest for a few minutes before cutting and serving.
