Description
NO FRYING, JUST PURE DELICIOUSNESS! 🥒🧀😍
This creamy zucchini parmesan bake is absolutely irresistible! So cheesy, gooey, and packed with flavor, you’ll want to eat the entire pan yourself! 🤤👇
🥒INGREDIENTS
For a 20x30cm baking dish:
800g zucchini
400g smoked scamorza cheese
220g drained mozzarella
250g cooked ham
70g grated Parmigiano Reggiano
250g béchamel sauce
Breadcrumbs, as needed
Extra virgin olive oil, as needed
Fresh basil, as needed
🥒METHOD
1. Wash the zucchini and slice them into thin slices, about 2 mm thick, preferably all the same thickness, using a mandoline.
2. Lightly grease a baking dish with extra virgin olive oil and sprinkle with breadcrumbs.
3. Arrange a first layer of zucchini slices, slightly overlapping them.
4. Add cooked ham, smoked scamorza, well-drained mozzarella, a few spoonfuls of béchamel sauce, Parmigiano Reggiano, and basil.
5. Repeat the layers, alternating zucchini and filling, until all the ingredients are used.
6. For the final layer, arrange the zucchini slices and add mozzarella and scamorza cut into small pieces.
7. Finish with a generous sprinkle of Parmigiano Reggiano.
8. Bake in a preheated conventional oven at 190°C (375°F) for about 30-35 minutes, until the zucchini are tender and the surface is golden brown.
9. If you want a crispier crust, turn on the grill for the last few minutes, paying attention not to burn it.
10. Once baked, let it rest for 10-15 minutes before slicing, so it can set and you can get neat, compact slices.