Pumpkin, the star of autumn, my favorite season. I love this vegetable that I use in many recipes, and today another delicious recipe that couldn’t be missing from my recipe book!
Pumpkin Parmigiana with Fennel Seeds is an ideal dish for the autumn season, with an intense flavor and irresistible taste, very tasty and stringy with that delightful fragrant taste released by the fennel seeds.
It’s a quick recipe because the very delicate pumpkin slices don’t need pre-cooking. Just prepare raw layers of pumpkin slices alternated with cheese and ham, with fennel seeds that blend perfectly, all gratinated in the oven for a mix of flavors and aromas that will win you over at the first taste!
So let’s see how to prepare this recipe, very simple, that will make you look good!
Also take a look at my collection of all recipes with pumpkin click here!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2-3 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for Pumpkin Parmigiana with Fennel Seeds
- 1 lb 2 oz pumpkin
- 3 oz cooked ham
- 5 oz provola cheese
- 1.8 oz Grana Padano DOP (grated)
- to taste breadcrumbs
- to taste salt
- to taste olive oil
- to taste fennel seeds
- to taste herbs (basil and thyme)
Tools
- Baking dish
- Oven
Preparation for Pumpkin Parmigiana with Fennel Seeds
Clean the pumpkin, remove the seeds, fibers, and skin, then slice them. The slices should all be of equal thickness.
Take a baking dish, I used a small rectangular 9.5×7.5 inches.Pour a drizzle of oil into the baking dish, sprinkle with a little breadcrumbs and start with the first layer of pumpkin slices.
Salt, sprinkle with breadcrumbs, Grana, herbs, and fennel seeds.Drizzle with a little more oil, then proceed with a layer of ham and provola cut into pieces.
Continue with layers until the ingredients are used up.
Sprinkle the surface with breadcrumbs, grated Grana, fennel seeds, chopped thyme and basil leaves, a pinch of salt, and a little more olive oil.
Bake the Pumpkin Parmigiana with Fennel Seeds in a preheated oven at 356°F (fan) for about 30 minutes, depending on your oven’s power.
Cooking times may also vary depending on the thickness of the slices and the number of layers.
Judge visually when to turn off the oven; the parmigiana should have a golden appearance with a light crust.Let it cool a bit before slicing and serving. If you notice it’s a bit watery at the bottom, lift it from one side and collect the excess liquid with a spoon.
Tips and Variations
The Pumpkin Parmigiana can be prepared in advance and reheated when needed.
You can also flour the slices before layering.
The provola and ham can be replaced with others according to your taste: smoked mozzarella, scamorza, speck, etc.
