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White zucchini Parmigiana recipe from of 06-04-2012 [Updated on 28-07-2016]
Probably the white zucchini parmigiana is not the ideal recipe on this pre-Easter day since I imagine you will have culinary inclinations towards casatielli and pastiere but I have not had time to prepare something new more suitable, sorry :( If you still want to prepare you will certainly like this zucchini parmigiana, the fact that the zucchini is grilled instead of fried gives it an extra lightness without losing taste :) I wanted to tell you that yesterday I prepared the baby food for Elisa for the first time, I used the thermomix of my mom and the result was excellent, for once I appreciated the thermomix hihiihih If someone needs the recipe (which is not the one reported in the thermomix cookbook) here you can find the recipe to prepare the baby food at home. We catch tomorrow for the good wishes, now I run away, kisses to everyone and happy Friday.
How to make white zucchini parmigiana
Peel the courgettes, cut them into longitudinal slices with a thickness of half a centimeter and grill them on a plate.
Cut the provolone into slices and prepare the slices of cooked ham. In a bowl, beat the eggs with the milk, Parmesan, salt and pepper
Oil a baking sheet then place a first layer of courgettes on the base, slightly overlapping each other.
Cover with the slices of provolone, cover with cooked ham then pour a few spoonfuls of egg mixture.
Cover with another layer of zucchini, and then again provolone, ham and egg beaten.
Finish with a layer of grilled courgettes.
Pour in the remaining beaten egg and cover with grated Parmesan cheese.
Bake the white zucchini parmigiana at 180 and cook for 25-30 minutes or until the surface of the parmigiana is au gratin.
Let it cool, then cut into slices and serve.
Light zucchini parmigiana
Certainly the eggplant parmigina is the one par excellence, but believe us this light zucchini parmigiana It is really good and hardly makes you regret the original. It is the perfect recipe when we need to dispose of zucchini or when we want to prepare something tasty but light on a summer evening.
Try this recipe with zucchini and you will see what a success!
Raw zucchini white parmigiana
Raw zucchini white parmigiana
- Ingredients for 4 servings:
- zucchini: 2-3
- ham: 4-5 slices
- mozzarella or scamorza: 200 gr
- grated cheese: to taste
- bread crumbs
- salt and pepper
Here's how to do the raw courgette white parmigiana, a quick parmigiana recipe quick to fill with ham and mozzarella.
The recipes of the Chef's Test and It's always noon
If you are interested in the recipe for this delicious dish called "White Zucchini Parmigiana", below you will find the list of ingredients, an exhaustive description of the procedure for cooking this delicious recipe and the video with the salient steps to prepare this delicious dish.
- 3 large courgettes
- 150 g of mozzarella
- grated cheese
- bread crumbs
- flour, olive oil
- salt and pepper
- 100 g of thickly sliced cooked ham,
- anchovies in oil
Flour the courgettes cut lengthwise. Cut the cooked ham and mozzarella. Arrange the courgettes in a pan with oil and breadcrumbs and grated cheese. Add more cooked ham, mozzarella and grated cheese and continue with the layers.
Make three layers in total and finish with breadcrumbs, grated cheese and oil. Bake in the oven at 200 & # 176C for 15-20 minutes so that a golden crust forms.
How to prepare: White zucchini parmigiana
To make the white zucchini parmigiana, start washing the vegetables, trim them at the ends. Using a mandolin or a potato peeler made from the courgettes 3-4 mm thick slices proceeding lengthwise. Grill them on both sides on the hot plate and set aside.
Slice the mozzarella and let it drain so that it loses most of the whey. Grease and sprinkle a rectangular ovenproof dish with breadcrumbs. Make a first layer of courgettes, placing them side by side.
Sprinkle with the sliced mozzarella, Parmesan cheese to taste, coarsely chopped pine nuts and hand-minced basil. Drizzle with oil, season with salt and pepper. Continue alternating the layers until all the ingredients are used up. Finish with the mozzarella, basil, parmesan, breadcrumbs and pine nuts. Bake in a preheated oven at 180 degrees for about 30-35 minutes, until it is golden brown. Let it rest for a few minutes before serving.
First of all, slice the zucchini thin with the help of a mandolin:
Brush the pan with a drizzle of oil, lay a layer of courgettes, 3 slices of cooked ham, a part of scamorza cheese or well-drained mozzarella, 2 tablespoons of parmesan
Then add a handful of basil and start composing the layers again zucchini - prosciutto - scamorza - parmesan - basil. I made 3 stuffed layers.
Finally close with a last layer of zucchini, a diced smoked cheese, a sprinkling of parmesan and basil
Bake the zucchini Parmigiana at 180 ° hot for about 20 minutes, the last 5 minutes turn on the grill and raise to 200 ° placing it in the upper part of the oven.
There Zucchini parmigiane white is ready when you create a nice golden crust on the surface
Wait at least 15 minutes for it to cool before cutting the slices! Here is the delicious zucchini Parmigiana!
Store the zucchini Parmigiana
At room temperature for 1 day or in the fridge for 3 days when cooked. You can keep it raw in the fridge ready to cook for about 3 days or freeze it both raw and cooked.
VERY FAST ZUCCHINI PARMIGIANA with TOMATO BAKED IN THE OVEN
WITHOUT FRYING and WITHOUT GRILLING, very fast and LIGHT: fast zucchini parmigiana to the oven, the tomato version! A second dish healthy and genuine, perfect for those who follow a healthy and balanced diet , without too many calories but above all for those who are always in a hurry and have to think about dinner in minutes! There zucchini parmigiane, the one with tomato sauce without cooking , with ham and smoked cheese is that it requires neither frying nor grilling, stringy and tasty to make us the shoe with fresh bread.
The courgettes are thinly sliced with a mandolin and then left to dry in a ventilated oven for a few minutes: this step is used to eliminate the vegetation water from the zucchini which, otherwise, would make the parmigiana too watery which already has tomato sauce as a liquid ingredient. In fact, for the white courgette parmigiana not fried I used the directly raw zucchini, alternating them in layers with cooked ham, cheese and smoked cheese. In this case, the water from the courgettes contributes to the cooking of the parmigiana!
Tasty and stringy layers of zucchini, tomato, smoked cheese and cooked ham, abundant Parmesan and off in the oven just for a gratin and is ready to be served even if, the advice is to consume it after half an hour so that it congeals perfectly and not too soft. Gluten free, perfect for intolerant and celiac. If you want a version lactose-free just use a smoked cheese or a stretched curd cheese!
The ideal would be to prepare the zucchini parmigiana in advance and reheat it later: perfect even if you have guests and want to go ahead with the preparation of the dishes but also if you are already thinking about the next day's dinner for your loved ones. Light but with taste, without exaggerating even on holidays: Sunday lunch, picnic, Easter, Easter Monday.
Now you just have to read the recipe, let me know if you liked it. Until next time, Ivana.
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Ingredients for the white zucchini parmigiana
Wash the courgettes, then trim them off the ends.
With a mandolin or a wide blade potato peeler, make very thin slices of courgette.
Prepare the other ingredients and in the meantime turn on the oven.
Grease the bottom of the pan with a little oil, then start assembling the ingredients.
Start with a layer of courgettes, a pinch of salt, then arrange the slices of ham, the mozzarella into slices or pieces and finally a sprinkle of grated parmesan. Season with a pinch of fresh herbs to taste
Continue in this way until all the ingredients are used up.
You have to reach up to the edge of the pan, because it will lower a bit during cooking.
Finish with mozzarella and a sprinkling of grated cheese.
Bake in a hot oven at 200 ° C in static mode in the middle part of the oven.
Cook for about 30 minutes, then check the cooking by skewering with a fork.
If you see that the surface begins to burn before the end of cooking, cover with aluminum foil and continue cooking.
Finally, take out the white zucchini parmigiana, let it rest for a few minutes and serve it.
If I make the white courgette parmigiana "raw". you think.
in the oven they cook in 20 minutes? I thought of cutting them thin, alternating béchamel and mozzarella.
The recipe calls for them fried but I would not like it to be a very heavy thing considering the great heat.
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Of course they cook in 20 minutes
if you sprinkle each layer of zucchini with breadcrumbs and put ham and slices between one layer and the other they are delicious. the loose slices look like bechamel
I do so'.
WHITE ZUCCHINI PARMIGIANA
Cut the courgettes into slices approx. 1/2 cm, dip them in flour and fry them in boiling oil. Dab them well with plenty of kitchen paper. In an oiled baking dish, alternate layers of fried zucchini, a few slices of provolone / fiordilatte and a thin layer of béchamel. continue until all the ingredients are used up, ending with béchamel, grated parmesan and sprinkles of beaten egg. in the oven at 180 for 30 minutes.
do not fossilzzare on the fry / I do not fry. makes an incredible difference. and then just dip them in warm extra virgin olive oil and dab with a lot of kitchen paper. no heaviness effect. obviously it's a single dish
White courgette parmigiana - Recipes
Ingredients for 5 people
500 g of zucchini
500 g of potatoes
350 g mozzarella or even scamorza cheese
100 g of grated Parmesan cheese
150 g of cooked ham
Extra virgin olive oil to taste
Salt to taste.
Pepper as needed.
Wash the courgettes and potatoes well.
Then peel the potatoes and cut into slices with a mandolin for the horizontal, wide side.
As the potatoes are sliced, pass them into a large container with cold water.
Do the same with the courgettes, cutting the ends first and slice them lengthwise.
Once the ingredients are ready, oil a pan also in Pyrex or covered with parchment paper.
Begin to make the layers.
Beat the eggs in a small bowl with a fork with a pinch of pepper, salt.
Then, put a layer of zucchini, Parmesan, then a layer of potatoes and mozzarella, cooked ham, more Parmesan, a drizzle of oil and then again zucchini and so on, alternating zucchini and potatoes.
Between one layer and the other put the beaten eggs, fresh basil leaves chopped with your hands.
Finish all the ingredients and finish with eggs and Parmesan.
Bake at 220 & # 176C static for 40/50 minutes until the crust forms on top.
Also excellent with the previous cooking of grilled vegetables, cooking 7-8 minutes per side.
Trim the courgettes, wash and cut them in half. Cut the courgettes sliced about half a cm thick. If you prefer, you can slice the courgettes whole but I think shorter is easier to put in the pan.
As soon as the grill is hot, arrange the sliced courgettes on top and grill them on one side and the other.
Once ready, keep the grilled courgettes aside.
Take a baking dish or baking dish, pour yourself a drizzle of d & rsquoolio d & rsquooliva e arrange the grilled courgettes on the bottom.
Salt, add the mozzarella well drained and dried into small pieces, a grind of black pepper, a few leaves of basil or fresh mint and a nice handful of parmesan. Add the slices of Ham and continue with the grilled courgettes.
*If you don't like mozzarella, you can replace it with a semi-aged cheese or with a creamy one such as stracchino, crescenza, etc.
In the last layer of courgettes, put only salt, mozzarella, parmesan, breadcrumbs and a drizzle of d & rsquoolio d & rsquooliva.
Bake the zucchini parmigiana in a preheated oven at 180 C for about 20-30 minutes, until the surface is golden.
Remove the white zucchini parmigiana from the oven and let it cool for 10-15 minutes before serving.