white zucchini parmigiana, a soft and tasty variation of parmigiana zucchini with tomato. Which in turn is obviously reworking of the eggplant parmesan, plate traditional and beloved of Italian cuisine. The white zucchini parmigiana is a second spring and summer delicious and quick 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.
Cooking zucchini for parmigiana
I know you're all looking for shortcuts in the kitchen and that you love the fast recipes. That's why I tell you that you can prepare the white zucchini parmigiana even more quickly, 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 zucchini exactly as you do for eggplants, 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!
2 comments
Very special and delicious this version of Parmesan
Thanks
A big kiss
I thank Elizabeth.