The RAW WHITE zucchini Parmesan is prepared in accordance with grandmother Benedetta’s tradition and is characterized by being FAST and LIGHT. The pasta is replaced by thinly sliced zucchini, floured and alternated with a cream of ricotta and eggs with a final touch of cheese. The absence of bechamel and tomato sauce enhances the naturalness of the ingredients, while the eggs serve to bind everything together, creating a harmonious and flavorful structure.
Recipe WITHOUT bechamel, pasta, and tomato sauce.
SEASON for #zucchini grown outdoors: from May to October.
The best RECIPES with zucchini:
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Vegetarian
- Seasonality: Spring, Summer and Fall
- Energy 226.23 (Kcal)
- Carbohydrates 12.32 (g) of which sugars 0.22 (g)
- Proteins 16.35 (g)
- Fat 13.46 (g) of which saturated 6.69 (g)of which unsaturated 6.27 (g)
- Fibers 2.55 (g)
- Sodium 437.27 (mg)
Indicative values for a portion of 210 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
Raw Zucchini Parmesan
In total or partial replacement of ricotta, use mascarpone or another spreadable cheese, even vegan.
- 3 zucchini (about 1 lb)
- 1 tablespoon peanut oil (or extra virgin olive oil)
- 2 tablespoons flour
- 180 g ricotta (creamy, for a tastier result use part mascarpone)
- 2 eggs (medium)
- to taste fine salt
- 40 g parmesan (or alternatively nutritional yeast flakes)
Tools
- Baking tray steel
Raw Zucchini Parmesan
After washing and trimming the ends of the zucchini, slice them thinly. Then coat them in flour.
In a bowl, mix the ricotta (and/or mascarpone) well with the eggs and salt.
In a suitably sized rectangular pan, pour a drizzle of oil. Then make a first layer of floured zucchini topped with a thin layer of ricotta (or mascarpone) cream mixed with eggs. Make sure to alternate the three layers evenly to achieve a balanced texture.
Finally, generously sprinkle the surface with grated parmesan, which will give the zucchini a crispy coating during baking.
Bake on a middle rack in a static oven at 355°F (320°F if fan-assisted) for about 20 minutes or until the top reaches a golden and inviting appearance.
Before serving, it is important to allow a brief resting period for the freshly baked dish. This will allow the layers to stabilize and make portioning easier.
STORAGE of zucchini parmesan
After cooking the zucchini parmesan, it can be stored in the refrigerator for up to 3 days. Place it in an airtight container, or use the baking dish well covered. Then, before consuming, gently reheat it in the oven or microwave.
For longer storage, it can be frozen, cut into portions and well covered. Remember to write the date and contents before freezing any food.
ALTERNATIVES to raw zucchini parmesan
– make a single layer and cook it in a pan
– use grilled zucchini
