Light, easy, ‘in white’, i.e. without tomato sauce, this Courgette and Potato Parmigiana has nothing to envy to the more classic aubergine Parmigiana.
We’ve used round courgette, but the long ones work just perfectly.
Serves 4, Preparation 15 min, Cooking 40-50 min
- 4 round courgettes or 500 g of the long ones
- 3 medium potatoes
- 150 g cooked ham, sliced
- 100 g Scamorza cheese
- Eggs, 3
- 80 g grated Pecorino cheese
- Basil leaves, a handful
- EVOO, salt and black pepper, to taste
- Optional: 3 mint leaves, chopped
Preheat oven to 180 C, Gas 4
Wash zucchini and potatoes, peel only potatoes if necessary.
Cut them both into thin slices of about 0.5 cm. Help yourself with a mandolin.
Cut Scamorza cheese into thin slices.
Tip: Scamorza can be replaced by Mozzarella or Provolone or cheese you prefer.
On a baking tray covered with baking paper, place the zucchini and potatoes without overlapping them, topping evenly with a small drop of olive oil and salt and bake for about 15 minutes in a preheated oven to 180°C. Then take them out of the oven – do not turn it off though.
Beat the eggs with a pinch of salt and pepper, set aside.
In a greased baking dish alternate:
a layer of zucchini, generous handful of grated Pecorino, basil, then potatoes, ham, sliced Scamorza, a few chopped mint leaves (optional) and more Pecorino. Pour a little bit of beaten eggs, and go further until the end of ingredients, topping with beaten eggs and Pecorino.
Bake again to 180 C for about 25 mins until it forms a crust.
Tip: you can also decide to assembly using raw ingredients, then baking to 180 C for about 60 minutes.