white zucchini parmigiana

Procedure

white zucchini parmigiana

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, if you opt for the latter.

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, a little béchasmelle and some Parmigiano Reggiano After grated. Continue with a second layer of zucchini until exhaustion of all the ingredients. On the last layer, distribute just a little béchase and grated Parmesan cheese. 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!