The microwave pumpkin parmigiana is quick and great to serve as a main dish. I had a large pumpkin to use up, and while preparing the jar-cooked pumpkin parmigiana, I thought of making a tray of pumpkin parmigiana for 4 people, in the microwave, to eat in the evening. In the fridge, I had some taleggio and cooked ham to use, which I had bought to make savory pies in the microwave. So I sliced the pumpkin raw, and with my breadcrumbs and little else, I prepared this microwave-cooked pumpkin parmigiana.
At the end of the recipe, you’ll also find the version to make vegetarian pumpkin parmigiana.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 405.54 (Kcal)
- Carbohydrates 27.79 (g) of which sugars 6.38 (g)
- Proteins 20.97 (g)
- Fat 25.69 (g) of which saturated 12.95 (g)of which unsaturated 2.70 (g)
- Fibers 4.23 (g)
- Sodium 1,183.28 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make microwave pumpkin parmigiana
- 30 oz butternut squash
- 9 oz Taleggio
- 5.3 oz cooked ham
- 1 oz Grana Padano cheese, grated
- 2 tbsp breadcrumbs
- extra virgin olive oil (spray)
- 2 sprigs thyme
- 3 pinches salt
What you need
- 1 Baking dish square Pyrex 9×9 inches
- 1 Mandoline
- 1 Knife
Procedure
Wash the pumpkin, peel it and slice it into regular slices using the mandoline. Remove the taleggio rind and cut it into pieces. If the taleggio is very ripe and soft, you can scoop it with a teaspoon when you need it. Spray the baking dish with a little oil and sprinkle with a tablespoon of breadcrumbs.
Cover the bottom of the dish with some pumpkin slices, salt, and season with a little thyme. Continue with the cooked ham and distribute a few more pumpkin pieces on top. Cover with another layer of pumpkin and continue until the ingredients are used up, creating 4 layers. Season the last layer of pumpkin with spray oil, breadcrumbs, thyme, and sprinkle the surface with grated cheese.
Place the pumpkin parmigiana in the microwave and cook for 20 minutes, using the combined microwave + grill function, at the maximum available power. At the end of cooking, move the dish onto a rack and continue for another 5 minutes, so that a nice crust forms on the parmigiana. Alternatively, you can use the grill function alone without placing the dish on a rack.
Let the pumpkin parmigiana rest in the turned-off microwave for 5 minutes, then serve.
Rosella’s Tips
You can store the pumpkin parmigiana for up to 2 days in the refrigerator, covering the dish with plastic wrap.
Vegetarian Microwave Pumpkin Parmesan
Instead of cooked ham, use chopped walnuts and hazelnuts.
