White Zucchini Parmigiana

White Zucchini Parmigiana is a tasty variant of the original Eggplant Parmigiana. This “white” version does not use tomato, making it more delicate and light. Here is a basic recipe that you can adapt to your tastes:

Ingredients

• Zucchini: 6 medium
• Mozzarella: 400 g
• Parmigiano: 100 g grated
• Eggs: 2
• Flour: to taste
• Basil: a bunch
• Salt: to taste
• Pepper: to taste
• Extra virgin olive oil: to taste
• Butter: for greasing the baking dish

Preparation

1. Wash and slice the zucchini into longitudinal slices about 3-4 mm thick.
2. Dredge the zucchini slices in flour, then dip them in the previously beaten eggs with salt and pepper.
3. In a non-stick pan, heat some olive oil and fry the zucchini until they become slightly golden on both sides.
4. Slice the mozzarella and let it drain to get rid of the excess liquid.
5. Preheat the oven to 180 °C.
6. Grease a baking dish with a bit of butter and start assembling the parmigiana. Place a first layer of zucchini, add some slices of mozzarella, sprinkle with grated Parmigiano, and add a few leaves of fresh basil.
7. Continue alternating layers until all the ingredients are used up, ending with a layer of zucchini and a generous dusting of Parmigiano.
8. Bake the zucchini parmigiana for about 30 minutes or until the surface becomes golden and crispy.
9. Let it rest for a few minutes before serving.

Basil adds a touch of freshness, but if you want to give it an additional Italian twist, you could also add some cooked ham between the layers for an extra flavor. Don’t forget to serve a nice fresh white wine to accompany this delicious dish!