The zucchini parmigiana with speck and mozzarella is a slightly different take on the classic parmigiana: here you’ll find zucchini, speck, mozzarella and smoked scamorza. The zucchini, being more delicate and sweet in flavor, marry perfectly with the smoky, stronger character of the scamorza and finally the savory note of the speck. It’s a complete dish perfect for a family dinner or lunch, perhaps the Sunday centerpiece that pleases everyone. If you like zucchini recipes you can also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 35 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to prepare the zucchini parmigiana with speck and mozzarella
- 3 zucchini (medium/large)
- 9 oz mozzarella for pizza
- 3.5 oz speck, sliced
- 5.25 oz smoked scamorza
- to taste Pecorino Romano (grated)
- to taste extra virgin olive oil
- to taste breadcrumbs
- to taste salt
Tools
- Baking pan
- Knife
- Cutting board
- Mandoline
Steps to make the zucchini parmigiana with speck and mozzarella
To prepare the zucchini parmigiana with speck and mozzarella, first wash the zucchini well, trim the ends and slice them thinly using a mandoline so they are all uniform. Then pat them dry with kitchen paper. Take a baking pan and put a drizzle of extra virgin olive oil on the bottom, sprinkle some breadcrumbs, then start building the layers of your parmigiana. Start with zucchini on the bottom, add a pinch of salt if desired, then add the pizza mozzarella; I chose this type because it won’t release water, but if you prefer regular mozzarella, let it drain in a colander for at least 1 hour before using. On top of the mozzarella add pieces of smoked scamorza.
Place slices of speck on top, sprinkle grated Pecorino Romano and continue layering in the same way. Meanwhile, preheat the conventional oven to 356°F. Finally, on the top layer put some dry mozzarella, pieces of smoked scamorza, grated Pecorino Romano, a bit of breadcrumbs and finish with a drizzle of extra virgin olive oil. When the oven is hot, bake the pan for about 30 minutes. If you want the parmigiana slightly browned, turn on the broiler for a couple of minutes.
Remove from the oven and let it cool slightly. Your parmigiana is ready to be served—enjoy!
Storage and tips
You can store the zucchini parmigiana in an airtight container in the refrigerator for up to 2 days.
If you prefer, you can use regular mozzarella instead of the pizza mozzarella; however, let it drain for at least one hour before using.
If you don’t like smoked scamorza, you can omit it and use only mozzarella.
Instead of grated Pecorino you can use Grana Padano or Parmigiano-Reggiano.
