Pumpkin, the star of autumn, is delicious and versatile, perfect for any recipe. Lately, I’ve been making a lot of recipes because I picked a large pumpkin from my father’s garden, and so today we have a new delightful recipe: stuffed and breaded pumpkin slices.
It’s a really tasty dish, two thin breaded slices with a light golden crust on the outside that hold a soft filling of melting provola inside.
A second course or a truly delicious appetizer suitable for any occasion, nothing easier and tastier to enjoy all the goodness of seasonal pumpkin in this simple recipe.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 10 pieces
- Cuisine: Italian
Ingredients for Stuffed and Breaded Pumpkin Slices
- 10.5 oz Yellow pumpkin
- 2 small eggs
- 2/3 cup Breadcrumbs
- 1/4 cup Grated Parmesan
- 1 clove Garlic
- 1 sprig Parsley
- 1.75 oz Provola
Tools
- 2 Bowls
- 1 Baking Sheet
- 1 Oven
Preparation
To prepare the stuffed slices, start by making the breading mix. In a bowl, pour the breadcrumbs, Parmesan, chopped garlic, and parsley, and add some salt. Mix everything together and set aside. In a separate dish, beat 2 eggs with a pinch of salt.
Cut the pumpkin into small, thin rectangles of equal length and thickness, then stuff one slice with small pieces of provola and cover with another pumpkin slice. Once you have stuffed all the slices, hold them tightly and pass them first through the beaten eggs, coating all sides, and then in the seasoned breadcrumbs for the breading. Press the breading firmly with your hands.
Place the breaded slices on a baking sheet lined with parchment paper and greased with oil, drizzle a little oil over each slice and transfer the baking sheet to the lower part of the oven.Bake the pumpkin slices for about 30 minutes at 356°F (180°C), flipping the slices during cooking.
Once they are well cooked and soft, remove from the oven, plate, and serve.
If you prefer frying, you can fry the pumpkin slices in a pan with hot oil, turning during cooking, and then drain on paper towels.
If you’re looking for more pumpkin recipe ideas, click on my My Top List of Pumpkin Recipes
Can I add anything else to the filling?
Yes, certainly, you can add ham or speck.
What can I use instead of provola?
You can substitute with scamorza, mozzarella, or another cheese of your choice.
