I make parmigiana when I want something light, creamy, and sauce-free: It’s layered with zucchini and cheese and always comes together quickly.

A cheesy summer dish made in one pot, but without sauce or roasting. I call it “comforting” parmigiana because it’s quick to make with zucchini, light yet satisfying, perfect for a quick lunch or dinner (and a great option for guests, too!). Only a few ingredients are needed, everything is cooked raw, and voilà, lunch or dinner is served.

Time and Calories

Servings: 3-4

Prep time: 15 minutes

Cooking time: 35-40 minutes

Total time: approx. 50-55 minutes

Calories: approx. 320-340 kcal per serving (based on 4 servings)

Ingredients

700 g zucchini (about 3 large)

150 g cooked ham

200 g smoked scamorza (or white galbanino)

50 g grated Parmesan cheese

1 pinch of salt

Extra virgin olive oil, to taste
Step-by-Step Procedure

Prepare the zucchini

Wash and trim the zucchini. Using a mandoline (or a sharp knife), cut lengthwise into slices about 2 mm thick.

Lightly salt them and let them rest for a few minutes to release their moisture.

Dry them with paper towels.

Prepare the pan

Grease the bottom of a baking pan (approx. 21 x 21 cm or similar) with a little extra virgin olive oil.

Creating the layers
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