white zucchini parmigiana, a soft and tasty variation of parmigiana zucchini with tomato, which in turn is obviously reworking of eggplant parmesan, plate traditional and beloved of Italian cuisine. The white zucchini parmigiana is a second spring and summer tasty and easy to prepare, I am doing with a double cooking. Before suffering the thin zucchini, anoint the extra virgin olive oil and condisco with salt and pepper and then bake it for 10 minutes in the oven. Like this, zucchini lose the excess water and then do nothing but compose the Parmesan and bake it again in the oven for 20 minutes.
Since I know you're all looking for shortcuts in the kitchen and you love the quick recipes. Therefore I tell you that you can prepare the white zucchini parmigiana even faster, with raw zucchini. And so without frying and without the first baking. In this case, I recommend the zucchini flour one by one before dialing parmigiana. Because the raw zucchini loses water in cooking and in the bottom of the pan it will form a liquid that is unpleasant for me. The flour absorbs mostly.
Obviously I recommend you prepare the white zucchini parmigiana following the first version, for me there is no comparison. Clearly, You can also fry the zucchini just as you do for aubergines, to exploit all of the caloric potential of this dish: you would have my blessing. Inside, as well as a thick and tasty white sauce, I have put so much fresh basil, rolled bacon and a soft Caciotta sheep. You can replace the bacon with ham or bacon, or make a vegetarian sausage parmigiana or put any. And instead of Caciotta you can use any type of soft cheese or spun. I recommend you have a look at all my Parmesan OF RECIPES , both white and red, and I wish you good day!
8 zucchine romanesche
500 grams of bechamel (here found the recipe of bechamel)
100 grams of grated Parmigiano Reggiano DOP
50 grams of grated pecorino Dop
200 grams of smoked cheese, Provelette or Caciotta
120 grams of cooked ham or bacon rolled
salt and pepper, to taste
fresh basil, to taste
extra virgin olive oil, to taste
To prepare the white zucchini parmigiana, I recommend you do the white sauce with a few hours in advance, so that it has time to cool and harden. For the bechamel, put in a pot and melt the butter over low heat. Add melted butter to the flour, stirring until you have a roux, a homogeneous mixture without lumps. Heat the milk in a saucepan without bringing to a boil. Cook for a few minutes the mixture of flour and butter on focus, stirring constantly. Remove from heat and pour the hot milk a little at a time, stirring with a whisk until complete absorption of the liquid before adding more. When you have poured all the milk, put the saucepan over low heat and continue to stir continuously to prevent the white sauce from sticking to the bottom. Season with salt and add the grated pecorino.
For the zucchini, wash them with care, eliminate the ends and slice thinly in the direction of length: I advise you to use a mandoline, so as to make slices that they are all of the same thickness. If you have a mandolin, use a very sharp knife. Preheat oven to 200 degrees ventilated. Coat two or three trays (depending on the amount of zucchini) with parchment paper and grease them with olive oil. Sprinkle the wax paper with a bit 'of salt and lay the zucchini. Grease the zucchini with a little oil and salt, then cook for 5-7 minutes.
Slice the cheese. Fry the bacon in a pan, no other fat, until it becomes crispy. If you decided to use the ham, you can put in white from raw zucchini parmigiana from. I recommend instead of browning even bacon, se opterete per quest'ultimo.
Dial white zucchini parmigiana putting on the bottom of the pan a layer of bechamel. Then make a first layer of zucchini, arrange over the cheese into small pieces, the bacon, a few leaves of Basil, un po' di besciamelle e un po' di parmigiano reggiano Dopo grattugiato. Continue with a second layer of zucchini until exhaustion of all the ingredients. Sull'ultimo strato, distribuire solo un po' di besciamelle e parmigiano grattugiato. Cook the white parmigiana zucchini for 25 minutes or until a golden crust will be formed on the surface. I recommend you take at white zucchini parmigiana at room temperature for 10 minutes before serving. Bon appétit!
You can save the white parmesan zucchini in the refrigerator for 2-3 days, covered with plastic wrap. If you want to freeze, I suggest you freeze it raw and then cook it directly in the preheated oven for about 40 minutes.