If you’ve never tried the zucchini version of parmigiana, it’s time to experiment! In fact, this is a second version, equally delicious compared to its counterpart, the more summery zucchini parmigiana with bell pepper cream and Greek feta cheese that I made last summer, which I highly recommend you try! Moreover, it is really easy and quick if you consider that all the ingredients will be assembled raw directly in the pan. So, no frying, but a light and healthy dish. Also, compared to the first version, I opted for a more delicate combination, adding a spun cheese like provola and giving a touch of Sicilian flair and crunchiness by sprinkling some Bronte pistachio granules between each layer and in the final breading! Once cold, it will be perfect cut into squares and served as a starter at an informal buffet or as a vegetarian main course. Try both versions and let me know which one you liked the most!
If you are not purists and want to experiment with my variations of the classic eggplant parmigiana, try these vegetarian and non-vegetarian recipes, all to be enjoyed according to their seasonality:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 4 zucchini
- 5.3 oz provola
- 2.1 oz grated parmesan cheese
- 2.1 oz pistachio granules (or whole pistachios)
- to taste breadcrumbs
- A few leaves mint
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Knife
- 1 Baking Dish
Steps
Wash and trim the zucchini, then slice them into rounds not too thick. To speed up this step, you can use a food processor or a vegetable slicer (fig. 1).
In a non-stick baking dish, pour two tablespoons of water and two of oil and start composing the first layer of zucchini. Drizzle with another dash of oil, add diced provola cheese, a couple of tablespoons of grated parmesan cheese, a few mint leaves, 1 generous tablespoon of breadcrumbs, and 1 of coarsely ground pistachios. Season with salt and pepper (fig. 2).
Repeat the operation, composing 4 layers, until all the ingredients are used up. In the last layer, set aside the remaining diced cheese and bake in a preheated oven at 375°F for about 30′ or until the prongs of a fork easily sink in (fig. 3).
After this time, add the last cheese cubes and return to the oven for another 5′ or until the provola is well melted and stringy (fig. 4).
Turn off the oven, take it out and let it cool.
It will be excellent served cold as well.
Serve in slices with more mint and a drizzle of raw oil if needed.
And voila…the white zucchini and pistachio parmigiana is ready to be enjoyed!
Bon Appetit from FeFè’s Kitchen!
Storage
👉 You can store your white zucchini and pistachio parmigiana in the fridge in suitable refrigeration containers for up to 2-3 days. Freezing is possible for up to 1 month.
