The quick and clever pumpkin parmigiana in the pan is the sister of the classic oven-baked parmigiana, much quicker, less demanding, and all about flavor, soft and cheesy!
Pumpkin parmigiana is the classic autumn dish that absolutely cannot be missing at my home, and with this version, I truly save dinner without stress and without wasting energy.
Pumpkin alla parmigiana brings to the table the scent of ancient recipes, those genuine and full of flavor.
Parmigiana with pumpkin is the typical grandma’s recipe, simple and reassuring.
In fact, grandma’s pumpkin parmigiana transforms into a very quick pumpkin parmigiana thanks to cooking in the pan.
Soft, colorful, and with its sweet taste, it brings a smile to the table and warms autumn evenings.
Ideal to serve as a main course. I love pumpkin in all its versions. Like the tasty pumpkin pesto, the raw pumpkin carpaccio, the cooked marinated pumpkin and the pumpkin risotto.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz butternut or trombetta squash
- 1 1/3 cups mozzarella
- 1 oz grated parmesan
- to taste extra virgin olive oil
- 1 sprig rosemary
Tools
- 1 Mandolin
- 1 Pan
Steps to Prepare the Quick and Clever Pumpkin Parmigiana
To prepare the delicious quick and clever pumpkin parmigiana in the pan, WATCH THE VIDEO RECIPE
For this recipe, I used trombetta squash, but you can also use butternut squash to get round slices, otherwise, you can opt for other types of squash that will have a different cut but the same result.
Slice the pumpkin thinly with a mandolin, leaving the skin on as it becomes soft when cooked and is rich in nutrients.
Oil a 24 cm pan and make a spiral layer of pumpkin, slightly overlapping the slices on top of each other, until the entire surface is covered
Season with fine salt and fill with chopped mozzarella and grated parmesan.
Make another spiral layer of pumpkin, again slightly overlapping the slices, season, drizzle with a bit of EVOO and some sprigs of rosemary. Cover and cook on low flame for about ten minutes. If it dries out too much, you can add a splash of water.
Halfway through cooking, add the remaining mozzarella and grated parmesan. Cover and cook until the mozzarella is melted and the pumpkin is soft.
Serve hot to enjoy it cheesy and have a good taste!
Storage
In the fridge, it keeps for 2 days, covered with foil or sealed in an airtight container. Before serving, heat it in a pan with the lid on for a few minutes or in the microwave.
In the freezer: you can freeze it already cooked, portioned, for up to 1 month. When needed, thaw in the fridge and then heat it in the pan or oven.
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FAQ (Questions and Answers)
What can I use instead of mozzarella?
You can replace it with scamorza or provolone.
Is the pumpkin used raw?
Yes
