The white zucchini parmigiana is a very tasty dish, easy to prepare, and is practically a one-dish meal. You can prepare it in the morning for the evening or even the day before; just heat it up. In smaller portions, it is also suitable for appetizers or starters.
An idea to get children to eat zucchini.
- Difficulty: Very easy
- Cost: Economical
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for White Zucchini Parmigiana
- 2.2 lbs Zucchini
- 2 cups Béchamel
- 7 oz gluten-free cooked ham
- to taste Parsley
- to taste gluten-free breadcrumbs
- to taste grated Parmesan
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Baking tray
- 1 Cutting board
- 1 Baking dish
- 1 Oven
Preparation of White Zucchini Parmigiana
Let’s see how to prepare the parmigiana.
First of all, clean and wash the zucchini. Cut them lengthwise, place the slices on a baking tray lined with parchment paper, season with salt and a drizzle of oil, and bake at 356°F for about 10-12 minutes. Prepare the béchamel; you will find the recipe on the blog. In a baking dish, make a layer of béchamel, a layer of zucchini, more béchamel, add a little chopped parsley, and make a layer of ham. Repeat the operation until the baking dish is full, cover the whole with béchamel and a sprinkle of breadcrumbs. Bake in a hot oven and cook at 356°F for about 25-30 minutes until the desired browning.
I recommend enjoying it hot; it is tastier. It keeps for a couple of days in the refrigerator; just heat it up.
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If you liked the recipe, share it on your social networks. I’m waiting for you!!! A new recipe soon!!! Subscribe to my YouTube channel to see the video recipes.
