Step-by-step procedure
1️⃣ Prepare the zucchini
Wash, trim, and slice the zucchini lengthwise (thinly, using a mandoline or knife).
Grill them on a hot griddle to make them more flavorful and drier (optional, but recommended).
2️⃣ Prepare the other ingredients
Cut the mozzarella into slices or cubes and let it drain well in a colander.
If you are making the béchamel sauce at home: melt 20g of butter, add 20g of flour, cook for 1-2 minutes, then add 200ml of warm milk, salt and nutmeg. Cook until you obtain a smooth cream.
3️⃣ Assemble the parmigiana
Grease a baking dish with oil.
Make a first layer of zucchini, then:
a few tablespoons of béchamel sauce
Continue with the layers until you run out of ingredients.
Finish with béchamel sauce, parmesan cheese and, if desired, a sprinkle of breadcrumbs.
4️⃣ Bake in the oven
Bake at 180°C (static oven) for 30-35 minutes.
The surface should be golden brown and slightly crispy.
Let it cool for a few minutes before serving: it will be even better!
💡 Extra tips
✅ Want an extra touch? Add cooked ham or speck between the layers.
🥛 Want to lighten it up? Replace the béchamel sauce with Greek yogurt or vegetable béchamel sauce.
🧊 It keeps in the refrigerator for 2-3 days and is also excellent reheated.
🍽️ Perfect for a light lunch, a dinner on the terrace or a picnic.
