Huge Cooking Potential

Summer parmigiana



4 servings


45 minutes


500g green zucchini, 200g provolone cheese, 200g sliced mortadella, 3 tablespoons of olive oil, breadcrumbs, grated parmesan cheese, grated roman pecorino cheese, basil, origan, salt


Carefully wash the zucchini, dry them and cut off each end. Cut each zucchini lengthwise in half thinly slice the zucchini (about 2mm thick) always lengthwise. Cover the base of a dish with baking foil, drizzle with olive oil and sprinkle with breadcrumbs. This layer will absorb a huge quantity of the zucchini’s cooking water. Now lay down the ingredients, starting with a layer of zucchini slightly covering each other. Salt them and cover with a layer of mortadella slices and provolone cheese. Sprinkle with a mix of parmisan and pecorino cheese with a few basil leaves. Continue until you finish the ingredients. We suggest to make the highest number of layers possible as the zucchini volumes are reduced during cooking and the parmigiana can become thin). On the last layer of only zucchini add abundant cheese, origan, basil leaves and a little oil. Bake at 180° in a ventilated mode for about 30-35 minutes, or until the surface is golden brown. Let it rest before serving it.


Recipe created by Enrica Raia