The white zucchini mille-feuille is a simple dish made with all raw ingredients before baking. Thin layers of zucchini alternate with soft mozzarella and fragrant pesto, creating a light and tasty composition.
It’s a versatile recipe: perfect as an appetizer, vegetarian main course, or elegant side dish. Easy to prepare, but capable of impressing with its delicacy and balance. A creative way to enhance zucchini and bring a very tasty dish to the table.
If you love zucchini, try Dusty potatoes and zucchini, Cold rolled zucchini frittata, Flatbread bundles with zucchini and tomato or the skillet zucchini parmigiana.
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OTHER ZUCCHINI RECIPES
Potato salad with zucchini and mozzarella
Savory pie with zucchini and potatoes
Chickpea and zucchini curry with couscous
Marinated zucchini
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the preparation of white zucchini mille-feuille
- 5 zucchini
- 10.5 oz pizza mozzarella
- 3.5 oz Genoese pesto
- to taste salt
- 0.7 oz grated parmesan
- to taste extra virgin olive oil
- 3.5 oz breadcrumbs
Tools
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- Baking Pan
Steps
Start by washing the zucchinis, trimming them, and slicing them thinly but not too thin. Also, slice the mozzarella thinly. Alternatively, you can use sliced cheese or slices of your favorite semi-hard cheese.
In a baking dish, pour a drizzle of oil. Sprinkle with breadcrumbs. Make a layer of zucchini slices. Lightly salt them and sprinkle with a bit of breadcrumbs. Cover with slices of mozzarella and a bit of pesto. Continue layering until you’ve used up all the ingredients.
Finish with parmesan, a drizzle of oil, and bake at 356°F (fan-forced) for 30 minutes. Let it rest for a few minutes and serve. The mille-feuille is delicious both hot and warm.
Storage
You can keep the mille-feuille in the fridge for two or three days.
