The white parmigiana with raw zucchini is a complete and very tasty second course, definitely faster than the one that involves grilling the vegetables. It’s true that it tends to release some water, but by flouring the zucchinis and adding a bit of flour to the cream, it becomes less watery.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 45 Minutes
- Cooking time: 50 Minutes
- Portions: 6/8 people
- Cuisine: Italian
Ingredients
- 21 oz Zucchini
- 3/4 cup Heavy cream
- 3/8 cup Milk
- 1 oz Rice flour (+ additional for flouring the zucchini)
- 1 pinch Table salt
- 1 pinch Black pepper
- 2 Mozzarella (about 125g each)
- 10.5 oz Cooked ham
- as needed Breadcrumbs
- 6 tablespoons Parmigiano Reggiano DOP (grated)
- as needed Olive oil
Preparation
Wash and clean the zucchinis.
With a peeler, cut slices about 2 millimeters thick.
Place plenty of rice flour on a plate, in which to flour the zucchini slices (as they are moist, it will stick easily).
Separately, put the cream in a bowl, add the milk, 1 oz of rice flour, a pinch of salt, pepper, and mix everything well.
Take an aluminum baking dish for 8 servings, measuring approximately 12×9 inches, and cover the bottom with a little of the cream mixture.
Now place the floured zucchinis to cover the bottom of the dish, lightly salt and oil.
Place some slices of ham on top, add some of the previously drained and diced mozzarella, layer with part of the cream mixture, add a generous sprinkle of parmesan, and some breadcrumbs.
Proceed with another layer of zucchinis, ham, mozzarella, cream, parmesan, and breadcrumbs.
Including the first layer, I made four layers in total, cover the last one with the remaining cream mixture, plenty of parmesan, breadcrumbs, and some oil.
Place in the oven at 356°F for 40 minutes, then let it dry at 392°F for about 10 minutes.
Once removed from the oven, let it cool slightly so that the water released by the zucchini solidifies.
Notes
If you liked the white parmigiana with raw zucchini, try other zucchini recipes:
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