The light pumpkin parmigiana is one of those dishes that smells like home, when autumn brings cooler days and the kitchen fills with warm colors.
The pumpkin, queen of this season, with its sweet and enveloping flavor, becomes the protagonist of a recipe that revisits tradition in a light and more modern way.
Imagine slices of pumpkin placed one on top of the other, soft yet firm, alternating with melted provolone and a sprinkle of parmesan.
No need to fry, no excesses: the goodness lies in simplicity, in letting each ingredient tell its part.
It is prepared in just a few minutes, has few ingredients, and cooks in less than half an hour. Try it now!
Do you like pumpkin? ALSO TRY:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
Ingredients for making light pumpkin parmigiana
- 14 oz pumpkin (I used Delica)
- 7 oz smoked provolone
- to taste grated parmesan
- to taste salt
- to taste pepper
- 1 1/2 tbsp extra virgin olive oil
Procedure for light pumpkin parmigiana
We will use raw pumpkin, which will greatly reduce preparation time and make it drier.
Slice the Delica pumpkin, trying to make the slices as similar in size as possible. Get our baking tray ready.
Grease the bottom with a drizzle of oil and arrange a layer of pumpkin slices. Then add the diced provolone and a sprinkle of parmesan. A pinch of salt and pepper and on to the second layer, the same as the first.
Continue until all ingredients are used up, finishing with the pumpkin. Give a final sprinkle of parmesan and add a drizzle of oil, which will allow us to create a nice crust.
We can cook our pumpkin parmigiana in the microwave oven, with microwave and grill combination 650w for about 20 minutes.
Alternatively, cook in a fan oven at 350 degrees Fahrenheit for 30 minutes, activating the grill in the last 5 minutes.
Frequently Asked Questions for Light Pumpkin Parmigiana
How do I store the Light Pumpkin Parmigiana?
The Light Pumpkin Parmigiana can be prepared in advance and reheated when needed.
If you plan to portion and freeze it, I recommend always cooking it first.
We can also store it raw ready to bake, in the fridge in an airtight container.Can I modify the filling?
This is a vegetarian recipe, so without the use of meat, but you can enrich your parmigiana with cooked ham or speck.
