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Parmigiana pumpkin

All raw, easy and delicious

by Ada Parisi
5 min read
Parmigiana di zucca

Today the recipe for pumpkin parmigiana: a simple recipe, made with raw pumpkin, and very greedy. This recipe joins dozens of other pumpkin dishes, ready to delight you with its taste and ease of preparation. To prepare the pumpkin parmigiana I used the same method I used for POTATOES PARMIGIANA, that I prepared with raw pumpkin, cut into very thin slices. I put a little bread crumbs on the bottom of the pan, to absorb any excess moisture, And I made parmigiana alternating layers of pumpkin, rolled bacon first browned in the pan, melted scamorza, Dop Parmigiano Reggiano cheese and sage.

the result? A plate saporitissimo, with an extremely crisp tasty crust that has almost the taste of the classic parmigiana with tomato. I assure you that I am amazed of the goodness of pumpkin parmigiana, that we all loved, even those in the family (my father all), cordially hates the pumpkin. Obviously You can vary the filling putting cooked ham, also smoked, or other types of cheese, but the bacon is a perfect match, because with its salt counteracts the sweetness of the pumpkin.

I recommend, prepare it one day in advance. Hurry to try and try all my Parmesan OF RECIPES, such as that of PUMPKIN AND POTATOES WITH MORTADELLA, the POTATOES PARMIGIANA, or the classic SICILIAN EGGPLANT PARMESAN or NEAPOLITAN STYLE. And do not forget to have a look at all my RECIPES WITH PUMPKIN. Have a good day!

Parmigiana di zucca


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


1 kg red pumpkin (net weight, seedless and peel)
120 grams of rolled Bacon (coppata) thinly sliced
salt and pepper
250 grams of smoked cheese or provolone
Parmigiano Reggiano Pdo
butter or extra virgin olive oil


To prepare the pumpkin parmigiana, thinly slice the pumpkin (3-5 mm at the most). Dice the cheese. Butter a baking dish, or if you prefer to grease it with a little extra virgin olive oil and sprinkle it with some grated bread.

Fry the bacon in a pan without other fats, until crispy. Do not skip the step of browning the bacon, because it's necessary both to get rid of some excess fat, both to enhance the savory note and tasty bacon, which then in turn will enhance the sweetness of the pumpkin.

Distribute in the pan a layer of slices of pumpkin, no salting, then one of scamorza, a layer of bacon. Add a few leaves of sage and sprinkle with Parmigiano Reggiano DOP. Continue with another layer and pumpkin until all the ingredients. I, usually, I make three layers of parmesan pumpkin. Complete the last layer with a few butter buds (or brush with a little extra virgin olive oil), DOP grated Parmesan cheese and a few leaves of sage. If you like, you can put in each layer even a little fresh ground black pepper.

Preheat the oven to 180 degrees static, parmigiana cover the pumpkin with a sheet of aluminum foil and bake in preheated oven for 25 minutes. Then remove the aluminum and continue cooking for another 15 minutes or until the surface of the pumpkin parmesan is well gratin.

To ensure that the parmigiana pumpkin is cooked, prick up at the bottom with a fork: the squash should be tender. I suggest you prepare parmigiana pumpkin with a day in advance, just as it does for the classic parmigiana: the flavor will amalgamate and your parmigiana pumpkin will be even more tasty. Heat it slightly before serving. Bon appétit!


MATCHING: "for I know", Classical Kalterersee upper Doc (vintage 2017) produced by Winery Elena Walch. A red wine made from grape "Slave", a native grape of South Tyrol, with large and intense aromas of red fruit and violets, very easy to drink, fresh and slightly spicy tones. A product that, thanks to its acidity, It has the characteristics of aging for a few years.

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Marta December 11th, 2020 - 18:17

Hi Ada,
it's a wonder, i did it on wednesday and it was a success. By the way, I used sliced bacon and smoked scamorza to which I removed the "peel" to avoid too penetrating a taste.
The beauty of your recipes, apart from the ever wonderful taste, is that you really can follow it to the letter, the proportions are perfect and all the other indications as well, in short, no dangers!
A question instead: I used hokkaido pumpkin, and as a precaution I peeled it, although normally it shouldn't be necessary: it's a little work. What do you say? I could have left her? But I was afraid it would take a longer time to cook…

Ada Parisi December 11th, 2020 - 19:44

Marta thank you very much from the heart. You could have left the hokkaido pumpkin peel, it's thin and tender. Of course you have to cut the pumpkin into thin pieces, so that cooks without problems. If you decide to take it off, instead, do not throw it because you can fry it or bake in an oiled oven, becomes more good and crunchy than french fries. I embrace you, and thank you very much. ADA

Ros 7th October 2019 - 20:35

Beautiful recipe!
When you say put one of scamorza and a layer of cheese, which cheese are you referring to? You say the Parmesan in the line after…
And what size of the dish do you use for these doses?

Ada Parisi 7th October 2019 - 21:58

Hello! I meant bacon, Thanks for letting me know. I use medium-sized pyrofiles, not so big because I like tall parmesans. But of course it depends on how you prefer it, if you want to do more than three layers or less.

Luciana 21 November 2018 - 07:24

What about? Spectacular! I used the already sliced ​​smoked cheese but next time I'll use that whole and I will diced. Dish meditation! Brava Ada and thanks.

Ada Parisi 21 November 2018 - 12:54

I'm so glad you liked it. You can also use a slightly smoky cheese or whatever you like! A hug, ADA

Luciana 20 November 2018 - 17:59

Ada blend of flavors!
A bounty already fresh from the oven but tomorrow, as you suggested you, It will be even better (if it arrives tomorrow!).
Thanks, I like a lot your recipes, full of incense, flavors, colors.
A hug, See you soon

Emma 5 November 2018 - 17:02

I could replace bacon instead of bacon ever before browned? Thanks for the reply

Ada Parisi 5 November 2018 - 21:49

Certainly, thinly because it tends to harden. Greetings and let me know, ADA

IRENE 30 October 2018 - 19:52

Ada just beautiful and it looks very good!!! The try for sure

Ada Parisi 31 October 2018 - 14:55

Thanks Irene! So expect news! ADA

Luciana 30 October 2018 - 15:25

Dear Ada, I follow with great enthusiasm your recipes. I love pumpkin and prepare in many ways, Here in Veneto we have the wonderful raw material.
I own a pumpkin Sant'Erasmo that I will follow this wonderful recipe. I have only one doubt: cooking time, I seem little.
Did you use a mandolin to slice the pumpkin?

Ada Parisi 30 October 2018 - 15:34

Hello Luciana, thank you for your words. "Si, I used a mandolin, the slices must be very thin, no more than 3 mm would be ideal. On the other hand, if you cut the pumpkin a little’ thicker, you just have to cook it a little’ more. This is why I always say to stick a fork, to verify that the pumpkin is tender. Will you let me know?

Luciana 30 October 2018 - 15:36

Thanks and see you soon

Ada Parisi 31 October 2018 - 14:55

Luciana, thank you very

Luciana 18 November 2018 - 23:35

Hi Ada, always about parmigiana pumpkin: I can do it, cook and frozon and pass it in the oven (thawed) 10 minutes before serving? Thanks more

Ada Parisi 19 November 2018 - 11:07

Hello Luciana! Watch, In my opinion, yes, you can do it safely. The thaw in a refrigerator overnight and then the steps in a preheated oven at 180 degrees for 10 minutes. Let me know, it is thanks to you. ADA

elisabetta corbetta 30 October 2018 - 09:30

A big kiss

Ada Parisi 30 October 2018 - 15:35

Elizabeth, Always thank you for your attention


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