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

Prepare a first layer with the zucchini slices.

Add a few slices of cooked ham, a few pieces of Scamorza or Galbanino, and a pinch of Parmesan.

Repeat the process until all the ingredients are used up, adding zucchini each time and generously sprinkling with Parmesan.

Kitchen

Drizzle another drizzle of oil over the surface.

Bake in a static oven at 200°C for 35–40 minutes, until the surface is golden brown and the Scamorza is well melted.

Servant

Let it rest outside the oven for 5–10 minutes before slicing.

Tastes hot, warm, or cold!

Advice

For a more flavorful twist, add fresh basil leaves or some chopped cherry tomatoes between the layers.

For a vegetarian version, replace the ham with grilled vegetables or tomato slices.

If using mozzarella, drain it well so it doesn’t release too much liquid during cooking.