Parmigiana Bianca Di Zucchini
This is the perfect lunch time meal
Makes enough for: 6 people
Ingredients
- 550 g baby zucchini
- fine salt for sprinkling
- butter for greasing
- 165 g smoked ham, sliced wafer thin
- 520 g mozzarella cheese, grated
- 30 g Parmesan cheese, grated
Method
- Using a mandolin, slice the zucchini 2-3mm thick, lengthwise
- Lay them on a baking tray and sprinkle generously with salt
- Gently rub the salt into the zucchini, then cover with baking paper
- Place a chopping board on top of the baking paper and weigh it down with cans
- Leave to steep for an hour then drain the liquid from the zucchini and pat dry, gently pressing to get rid of all excess liquid
- Preheat the oven to 190° Celsius
- Butter a large oven proof baking dish and create a layer of zucchini on the bottom, overlapping them slightly
- Cover with a layer of ham then sprinkle over the mozzarella
- Dust with some Parmesan and repeat until you have a total of 4 layers
- For the 5th layer, do a double layer of the zucchini and by now you should have used all the ham (leave it out if you have leftovers)
- Cover with the rest of the cheese and place into the oven to bake for 50 minutes
- Leave to rest for 10 minutes before serving and use a slotted spoon to remove as there might be liquid at the bottom of the dish