The ZUCCHINI PARMIGIANA WITH SCAMORZA AND SPECK, prepared with raw zucchini, is a modern and lighter variation of the great classic of Italian cuisine. In this version the zucchini, cut very thin and used without pre-cooking, keep all their freshness and texture, giving the dish a pleasant vegetal note.
The layers alternate creating a perfect balance: the delicacy of the zucchini meets the bold, slightly smoky flavor of the speck, while the mozzarella and scamorza melt during baking, wrapping everything in a creamy, stringy irresistibility. The result is a lighter parmigiana but still full of flavor, with a golden and inviting surface.
Ideal as a main dish or second course, this preparation wins you over for its simplicity and for the contrast of textures, between the soft interior and the light gratin on the surface.
Perfect for any season, it is a practical and tasty solution to bring a complete, flavorful and slightly revisited dish to the table.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 6 zucchini (large)
- 7 oz speck
- 9 oz mozzarella
- 9 oz smoked scamorza
- 2 oz Parmesan
- as needed extra virgin olive oil
- as needed coarse salt
- as needed fine salt
For the zucchini parmigiana with scamorza and speck you will need
- 1 Tray
- 1 Baking dish
- 1 Cutting board
- 1 Knife
- Paper towel
Preparation of zucchini parmigiana with scamorza and speck
Preparing the zucchini parmigiana with scamorza and speck is very easy and quick.
Wash the zucchini under running water and trim both ends.
Dry them and, with the help of a knife, cut many slices lengthwise, about 1/8 inch thick.
Arrange them in layers on a plate or tray and sprinkle each layer with coarse salt (so they lose excess water). Let rest for 30 minutes.After 30 minutes, rinse them under water and dry them well with kitchen paper.
Slice the mozzarella, pat it dry with paper towels so it loses moisture, and cut it into cubes as well as the scamorza.
Butter or oil the base and sides of a baking dish and start forming the first layer of the parmigiana.
Begin by placing the raw zucchini on the bottom, drizzle a little oil, a pinch of salt, then add the mozzarella, the scamorza, the Parmesan and finish with a few slices of speck.Continue alternating the layers until you have used all the ingredients.
Finish with the cheeses and the Parmesan.
Bake in a preheated conventional/static oven at 356°F for 25-30 minutes.Once cooked, let it rest for 10 minutes before serving. If the zucchini have released additional water, gently drain it before cutting the parmigiana.
Storage
Freezing
If you want to freeze it, do so before cooking to avoid the zucchini releasing a lot of water after thawing.
