White courgette parmigiana

White courgette parmigiana will amaze you with its genuine taste and the lightness of its ingredients.

An excellent alternative to the usual aubergine parmigiana is the white courgette parmigiana. This version is, in fact, white because it does not include the use of tomato sauce. To prepare it you need a few common ingredients; the element that cannot be missing is the courgette.

To make this dish tasty, you must intersperse the vegetables with layers of ham, smoked provola and grated cheese . The preparation is very simple, because it only involves arranging the various ingredients and using them immediately to make the parmigiana. Create as many layers as possible to obtain an inviting, tasty and substantial meal, which will satiate you with its light goodness.

White courgette parmigiana

1. To begin, wash and dry the courgettes.
2. Trim the ends and use a potato peeler or thin knife to cut them into fairly thin slices.
3. Transfer them to a bowl and cover them with a handful of salt; mix and leave to rest, so that they lose the vegetation water.
4. After a few minutes, you can remove the liquid that has leaked and dry them with absorbent paper.
5. Take a baking dish and brush a little oil on the inside surface.
6. Before proceeding with the assembly, also cut the smoked provola into slices .
7. Arrange a first layer of courgettes, placing the various slices next to each other.
8. Proceed by creating a layer of ham, then one of provola slices.
9. Sprinkle a generous amount of grated cheese.
10. Then, repeat these steps, forming more layers. Finish with a row of courgettes, to be covered with more grated cheese.
11. Pour a drizzle of oil on the surface of the parmigiana and continue cooking.
12. Cook in a fan oven at 180°C for approximately 30-35 minutes . Once finished, let cool and serve.

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Baked courgette parmigiana: a rich and delicate dish (with photos and video)