LIGHT PUMPKIN PARMIGIANA not fried, easy and quick recipe, main dish, second course, or side for dinner or lunch, simple and tasty recipe, light parmigiana with vegetables.
The light pumpkin parmigiana not fried is one of those dishes that makes you hungry just by looking at it. It’s simple, fragrant, and super creamy, but without frying!
A light and tasty recipe, perfect as a main dish for dinner, but also as an autumnal side or a delicious second course.
The idea came when I had a nice slice of fresh pumpkin left in the fridge and wanted to prepare something different, a “comfort” dish but without too much guilt.
Instead of the classic fried parmigiana, I opted for a baked version, lighter but equally tasty, with slices of pumpkin, melted fiordilatte and a bit of cooked ham for flavor.
The result? An amazing aroma throughout the kitchen and a dish that disappeared in no time!
The baked light pumpkin parmigiana is perfect even if you follow a balanced diet or Mediterranean cuisine because it’s rich in vegetables, low in fat, and naturally gluten-free.
You can prepare it in advance, keep it in the fridge, and reheat it at the last moment: it will be even better!
A smart idea? Add a tablespoon of light béchamel between the layers for an even creamier texture — or replace the fiordilatte with smoked provola for a stronger flavor.
Regardless, it’s a easy, quick, and light recipe, ideal even for those who don’t like heavy dishes but want an irresistible comfort food from the oven.
Join me in the kitchen, today it’s pumpkin parmigiana!
Published
29 September 2018 17:37
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 10.5 oz pumpkin
- 5.3 oz fiordilatte
- 5.3 oz cooked ham
- salt
- breadcrumbs
Steps
Clean the pumpkin, remove the seeds and fibers, remove the outer skin, obviously the weight is indicative you can be generous as you like.
Cut the pumpkin into thin slices, 0.08-0.12 inches, oil a baking dish, arrange a row of slices, stuff with cooked ham and pieces of fiordilatte.
Make another layer of pumpkin and continue until all ingredients are used up.
Then cover with a sprinkle of breadcrumbs and oil.
If you want to enrich the parmigiana, add a sprinkle of Parmesan or even béchamel.
Then bake in a preheated oven at 392°F for about 30 minutes, lower the temperature if the surface starts to burn.
Bon appétit
If you like the recipe, click on the stars at the end of the article. THANK YOU!
LIGHT PUMPKIN PARMIGIANA not fried
Extra tips
If you want to make it vegetarian, remove the ham and add only light cheeses or grilled vegetables.
For a lactose-free version, choose lactose-free mozzarella or plant-based cheeses.
Great also cold or warm, maybe accompanied by a crunchy salad.
If you want a perfect golden crust, sprinkle with a mix of breadcrumbs and Parmesan before baking.
FOLLOW ME ON TELEGRAM ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
News: subscribe to my WhatsApp channel
FAQ LIGHT PUMPKIN PARMIGIANA not fried
Can I use raw pumpkin or should it be cooked first?
You can use raw pumpkin in thin slices, it softens perfectly in the oven, but if you want to reduce cooking time you can sauté it in a pan for 5 minutes.
Can it be prepared in advance?
Yes, you can assemble it in the morning and cook it at the last moment, or reheat it: the next day it’s even better.
Can I make it without cheese?
Of course! It’s also great with vegetable béchamel or a mix of creamy tofu and spices.
What type of pumpkin is best to use?
Delica or Butternut are perfect: compact, sweet, and ideal for baking.
Is it a gluten-free recipe?
Yes, naturally! Just don’t add breadcrumbs or replace them with gluten-free ones.
