Pumpkin Parmigiana with Ham and Cheese is a delicious and simple autumn dish, to be served as a main course or side dish. A tasty and flavorful oven-baked or air-fried dish. An easy and very quick recipe. No need to cook or fry the pumpkin beforehand.

It is very easy and is prepared with all the ingredients raw. This recipe is inspired by the famous eggplant parmigiana but is much lighter and faster.
Indeed, the pumpkin is not fried but cooks directly in the oven, saving a lot of time, especially since I cook it with the rest.

Between the layers of pumpkin and cheese, you can enrich the dish. Add slices of cooked ham or diced bacon, whether sweet or smoked, which will release a delicious flavor when cooked.

If you want the vegetarian version, completely eliminate the cooked ham or bacon.

To ensure equally satisfying and robust flavor, I recommend replacing the mozzarella with smoked scamorza slices and adding thin layers of rehydrated dried porcini mushrooms or sautéed champignon mushrooms with garlic and parsley.

The pumpkin-mushroom-scamorza combination will make the parmigiana rich and intensely autumnal, without missing the meat!

You have the option to change the cheese or combine different ones to enhance the flavor.
For the stringy heart, use Asiago, Provola, Emmental or a smoked cheese (like Smoked Scamorza), which pairs wonderfully with the sweetness of the pumpkin.

Also try mixing Mozzarella with a bit of flavorful cheese for a more complex result.

The pumpkin parmigiana can be cooked in a traditional or convection oven or air fryer: all methods are described in the recipe.

Come on, let’s prepare the pumpkin parmigiana together and then let me know if you liked it!

Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 6 People
Cooking methods: Air Frying, Electric Oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

415.36 Kcal

calories per serving

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Energy 415.36 (Kcal)
Carbohydrates 20.12 (g) of which sugars 3.51 (g)
Proteins 25.50 (g)
Fat 26.70 (g) of which saturated 13.41 (g)of which unsaturated 7.47 (g)
Fibers 2.26 (g)
Sodium 1,038.50 (mg)

Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Pumpkin Parmigiana with Ham and Cheese

2.2 lbs pumpkin (Butternut, Delica, etc. Weight with skin, peeled and sliced thinly (max 0.2 inches))
14.1 oz mozzarella (Well-drained and cut into slices/cubes)
to taste parmigiano
to taste flour (00, or rice or whole wheat)
5.3 oz cooked ham (or speck, etc.)
to taste bread crumbs
to taste extra virgin olive oil
salt
pepper
aromatic herbs (Thyme, parsley, or rosemary and sage)

Tools

Air Fryers
Baking Dish
Parchment Paper
Mandoline

Steps

Pumpkin Parmigiana with Ham and Cheese

Clean the pumpkin: remove seeds and skin.
Slice the pumpkin flesh into thin slices (maximum 0.2 inches) using a knife or mandoline.
Lightly coat the pumpkin slices in flour and shake off the excess.
(This is the trick to keep it from becoming watery)!
Cut the mozzarella (or provola/scamorza) into cubes or thin slices and squeeze well to remove excess water.
Prepare the slices of cooked ham (or chosen deli meat) and set aside near the grated cheese, ready for assembly.
Grease a baking dish (about 12×8 inches) with a drizzle of extra virgin olive oil.
Arrange a uniform layer of floured pumpkin slices on the bottom of the dish.
Season the pumpkin layer with a pinch of salt and pepper, and a drizzle of oil.
Stuff with grated parmesan, add the slices of melting cheese and distribute the cooked ham (or the variant).
Repeat the layers until all ingredients are used up, making sure to end with a layer of pumpkin.
End with a final layer of pumpkin, seasoning with parmesan, a generous sprinkle of bread crumbs, and chopped aromatic herbs (thyme, rosemary, etc.).
Cover the dish with a sheet of moistened and wrung-out parchment paper and then a sheet of aluminum foil.
Bake in a preheated oven at 400°F (static) and cook covered for the first 20 minutes.
Uncover and continue cooking for another 15/20 minutes (or until the pumpkin is tender and the top is golden and crispy).
Cooking in air fryer. Use a baking dish or aluminum pan that fits perfectly in your air fryer’s basket, without touching the sides to allow air circulation.
Initial Temperature
355°F – 375°F. The slightly higher temperature helps the raw pumpkin soften well.
Total Time 25 – 30 minutes approximately
The time may vary depending on your fryer model and the thickness of the slices.
Let it cool for about 10 minutes before serving to allow the flavors to set and the center to remain stringy.

Advice

Do not skip the step of flouring the pumpkin slices. The flour will absorb the moisture released by the pumpkin during cooking, ensuring a compact and not watery parmigiana.

If you use fior di latte mozzarella, cut it in advance and squeeze it well to remove excess whey.

Pumpkin Choice: Varieties like Delica or Butternut (Violina) are fine, as they have firm and sweet flesh, ideal for raw cooking.

Pair the sweetness of the pumpkin with more rustic flavors: add a pinch of Nutmeg or some finely chopped Sage leaves between the layers.

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