Pumpkin parmigiana in the air fryer is a dish that combines Italian tradition with the practicality of light and tasty cooking. Thinly sliced pumpkin pieces are layered with melted cheese and a sprinkle of Parmesan. The result is a light parmigiana, without excess oil, but rich in flavor and perfect both as a main course and as a side dish.
If you love pumpkin, don’t miss these tasty recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, Autumn
Ingredients
- 21 oz pumpkin
- 3.5 oz provolone
- 1 oz grated Parmesan
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Baking Pan
- 1 Air Fryer
- 1 Oil Sprayer
Steps
To prepare the quick pumpkin parmigiana in the air fryer, start by cleaning the pumpkin: peel it, wash it, dry it carefully, and cut it into slices about 1/8-3/16 inches thick.
Take a pan suitable for the air fryer, grease it with a little extra virgin olive oil or use an oil sprayer to distribute the oil evenly. Place the pumpkin slices on the bottom, add a pinch of salt, some slices of provolone, and a handful of grated Parmesan. Continue by alternating the ingredients until forming four layers. On the last layer, drizzle a little oil, sprinkle with grated Parmesan, and if you like (as I did), add some slices of provolone.
Place the pan in the air fryer’s basket and cook at 356 °F for about 20-25 minutes. Halfway through cooking, check the surface: if it is too browned, lower the temperature to 338 °F and continue until cooking is complete.
And voilà, your quick pumpkin parmigiana is ready to be enjoyed!
Storage of Quick Pumpkin Parmigiana in Air Fryer
The parmigiana can be stored in the refrigerator for a couple of days, in an airtight container. When serving, simply reheat it for a few minutes in the air fryer: it will be as tasty as freshly prepared.
