Delicious oven-baked zucchini towers, with ham, melted mozzarella, and crispy herb panko. Enjoy them as an appetizer or a light main dish.
They are very easy to make and perfect for any occasion.
These oven-baked gratin zucchinis are perfect to serve with a glass of Dellago Alto Adige DOC Pinot Bianco from Cantina Bolzano.
- Difficulty: Easy
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 4 zucchini (round)
- 2 1/2 cups panko
- 1 tbsp chopped parsley
- 1 tsp rosemary (chopped)
- 13 oz mozzarella
- 9 oz ham
- to taste extra virgin olive oil
- to taste salt
- Dellago Alto Adige DOC Pinot Bianco (Cantina Bolzano)
Steps
To prepare the oven-baked gratin zucchinis, preheat the oven to 375°F (convection).
Wash and trim the zucchini, then cut each one into 8 slices (approx. 1/4 inch thick). Line a baking sheet with parchment paper and arrange the zucchini slices in a single layer. Drizzle with a little extra virgin olive oil and sprinkle with a pinch of salt.In a small bowl, mix the panko with the chopped parsley and rosemary.
Slice the drained mozzarella.
Place half a slice of ham on 24 zucchini slices, leaving 8 slices empty for now. Then, place a slice of mozzarella on each slice of ham. Finally, sprinkle all slices, even those without ham and mozzarella, with the herb panko. Finish with a drizzle of extra virgin olive oil and bake at 375°F for about 20 minutes, until the zucchinis are cooked and the panko is lightly golden.
Remove from oven and stack the zucchini gratin towers by piling 3 slices with ham and mozzarella, finishing with a fourth slice topped with only the herb panko.
Serve the zucchini gratin immediately, accompanied by a glass of “Dellago” Alto Adige DOC Pinot Bianco from Cantina Bolzano.
