Zucchini and potato parmesan with raw vegetables directly in the pan without pre-cooking. Very delicate but flavorful, at first I wanted to add sage, then I opted for the usual parsley that I love and add everywhere. Sometimes we have a treasure at home without realizing it, like with 2 zucchinis and 2 potatoes we can prepare a unique dish with the addition of a fresh cheese like fiordilatte, but if desired, scamorza or emmental can also work.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 322.97 (Kcal)
- Carbohydrates 18.29 (g) of which sugars 0.93 (g)
- Proteins 15.19 (g)
- Fat 21.69 (g) of which saturated 11.77 (g)of which unsaturated 0.80 (g)
- Fibers 2.36 (g)
- Sodium 810.37 (mg)
Indicative values for a portion of 180 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 for preparing zucchini and potato parmesan
- 2 potatoes
- 2 zucchinis
- 10.5 oz fiordilatte
- 1 oz grated parmesan
- 1 oz breadcrumbs
- 2 tbsp extra virgin olive oil
- 1 tbsp chopped parsley
- 1 tsp salt
Useful tools for preparing the parmesan
- Mandoline
- Microwave Pan
- Microwave Oven
Steps necessary to prepare the parmesan
I usually prepare the parmesan, in this case using raw zucchinis and potatoes, in a traditional oven but, due to persistent heat, instead of turning on the oven, I use the microwave with the crisp mode. Practically the same function as the oven.
Prepare the microwave pan with a drizzle of oil and breadcrumbs.
Use the mandoline, and after thoroughly washing the potatoes without peeling them, slice them and place them in the pan until the entire surface is covered.
Sprinkle with salt and EVO oil
chopped parsley and fiordilatte
Continue with the zucchinis, also without peeling but obviously washed and thinly sliced with the mandoline.
Of course, season them with salt and EVO oil, parsley, and fiordilatte.
Penultimate layer of potato slices
always seasoned and in addition also grated parmesan.
Last layer: finish with the zucchinis, the usual seasonings, and finish with a handful of breadcrumbs and parmesan.
Straight into the microwave oven, Crisp mode, at maximum power for 15 minutes.
And here it is, ready, the zucchini and potato parmesan for a quick and seasonal second course.
FAQ (Frequently Asked Questions)
Can another vegetable be used instead of potatoes in the zucchini and potato parmesan?
Yes, of course, you can also use carrots, celery root, or fennel.
