Pumpkin parmigiana in jar cooking is a vegetarian main dish made with pumpkin cooked in a microwave jar. An easy recipe, like the lasagna with pumpkin in jar cooking or rice with pumpkin in jar cooking. A different way to prepare pumpkin and have it ready for many days. An anti-waste recipe, because with a couple of pumpkin slices and some cheese, we can enjoy a tasty and stringy pumpkin pie. Cooking in a microwave jar gives us an enhanced flavor, and the speed of cooking keeps the pumpkin’s vitamins intact.
If you want to know more about this wonderful microwave cooking technique, I invite you to read the instructions.
Now, get your jars ready and make the best pumpkin parmigiana in jar cooking recipe there is!
Try these pumpkin recipes in jar cooking too:
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 1
- Cooking methods: Microwave, Jar Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Shopping List for a Pumpkin Pie in Jar Cooking
- 7 oz pumpkin (already cleaned)
- 3 teaspoons Grana Padano DOP (grated)
- 1.5 oz scamorza
- 0.35 oz walnuts (or hazelnuts)
- to taste extra virgin olive oil
- to taste thyme
- pinches salt
What You Need to Prepare the Pumpkin Parmigiana in Jar Cooking
You can purchase the jars on the Decorazioni Dolci website, using the promo code PROMOROSELLA
- 1 Jar 500 ml with thin seal
- 1 Knife
- 1 Grater large hole
How to Prepare Pumpkin Parmigiana in Jar Cooking
To start, clean the pumpkin, removing the skin and seeds, and cut it into not too thin slices. Mix the salt with the Grana Padano. Cut the scamorza into small cubes or grate it with the grater. This way it will yield more. Take the jar and brush it with a little extra virgin olive oil, and start by placing the first layer of pumpkin slices.
Distribute half of the scamorza cubes on the pumpkin slices, add the Grana Padano and a few thyme leaves.
Continue with a second layer of pumpkin, and another of scamorza, cheese, and thyme.
Finish with a layer of pumpkin sprinkled with grated Grana Padano, crumbled walnuts (or hazelnuts), and a drizzle of oil.
Clean the edges well, place the seal and attach the 4 clamps as per instructions.
Put the jar in the microwave, and start the cooking at maximum power for 5 minutes.
Once cooking is finished, let the jar rest for at least 20 minutes to create a vacuum seal, and once completely cold, you can store the pumpkin parmigiana in jar cooking in the refrigerator for up to 10 days.
Rosella’s Tips…
In this preparation, the pumpkin loses a lot of volume, if you have pre-cooked pumpkin like my microwaved pumpkin, instead of 3 layers, you can make 4.
If you prefer stronger flavors, you can add speck, or replace the scamorza with gorgonzola or fontina.
Pumpkin Parmigiana in Jar with Crispy Bacon
Before assembling your pumpkin parmigiana, you can brown some smoked bacon in a microwave-safe plate, and alternate it in the layers of the parmigiana to give more flavor and crunchiness to the finished recipe.
