Parmigiana bianca di zucchini

Ingredients

• 1.5 kg (3 lb)small or medium courgettes
• 250 g (½ lb)sliced ham
• 500 g (1 lb)mozzarella, scamorza, mild provolone or another melting cheese, thinly sliced
• 50 g (2 oz)freshly grated Parmigiano-Reggiano
• to tastesalt
• to tastebutter

Instructions

1. 1

   Slice the courgettes

   Trim both ends from the courgettes and slice them lengthways into very thin strips, 2–3 mm thick. Use a mandoline or the slicing disc on a food processor.

2. 2

   Layer with salt

   Arrange the slices in a single layer on a tray and sprinkle both sides with salt. Cover with parchment or waxed paper, add another layer of courgette and salt it too; repeat until all the slices are stacked. Cover the top with another sheet of paper and a chopping board, then weigh it down with a tin or another object.

3. 3

   Press and dry

   Leave the courgettes to steep for at least an hour, until they have released plenty of liquid and become thinner. Pat them dry with kitchen paper, pressing gently to draw out more liquid without bruising the slices.

4. 4

   Build the layers

   Generously butter the base and sides of a large baking dish that will fit the courgettes in 3 or 4 layers. Cover the base with slightly overlapping courgette slices, then add one or two slices of ham and slices of your chosen cheese. Sprinkle with Parmigiano-Reggiano; for a richer result, dot with butter.

5. 5

   Finish the top

   Repeat the layers until all the courgettes are used. Leave out the ham on the final layer and cover the courgettes completely with cheese, preferably grated or cut into tiny cubes.

6. 6

   Bake until browned

   Bake in an oven preheated to 190°C for about 30 minutes, until the cheese has melted and the top is nicely browned.

7. 7

   Rest before serving

   Leave the parmigiana to rest for at least 10 minutes before serving.

What is zucchini parmigiana?

Parmigiana is an Italian layered bake, often associated with aubergine and tomato. This bianca, or white, version uses courgettes, ham and melting cheese instead, with no tomato sauce.

Thin slices make the layers tender, while salting and pressing the courgettes helps remove excess moisture before they go into the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 44g protein, 12g carbs, 37g fat.

The courgettes provide most of the carbohydrates, while the ham and cheeses contribute much of the protein. Cheese and butter are the main sources of fat. Pair a portion with a green salad or other vegetables for a more balanced plate.

Choosing the ingredients

Courgettes: small or medium ones are easy to slice into long strips. A mandoline or food processor slicing disc helps make them evenly thin.

Cheese: mozzarella, scamorza or mild provolone all work; choose a cheese that melts well. The grated Parmigiano-Reggiano adds a savoury finish.

Why the courgettes are pressed

Salting draws liquid out of the courgette slices, and the weight helps them release more. Give them at least an hour, then pat them dry gently so they keep their shape.

Drying matters because wet slices can leave liquid between the layers and make the finished bake loose.

Layering the bake

Base layer: butter the dish generously, then overlap the courgette slices just slightly so the base is covered.

Filling: add a little ham and cheese between the courgette layers, with Parmigiano-Reggiano sprinkled over each. Finish without ham and cover the final layer of courgettes fully with cheese.

Browning and doneness

Bake at 190°C for about 30 minutes. The cheese should be melted and the top nicely browned.

Rest the dish for at least 10 minutes before serving. This gives the hot layers time to settle, making portions easier to lift.

Serving ideas

Serve the bake as a main with a crisp green salad or simply dressed vegetables. The fresh, light side helps balance the rich cheese and ham.

It also works as part of an Italian-style spread alongside bread and other vegetables, or as a substantial side dish.

Recipe notes & tips

• Slice the courgettes to an even 2–3 mm so they soften at a similar rate.
• Use parchment between the salted layers to keep them easy to separate.
• Press the courgettes gently; too much force can bruise or break the slices.
• Choose a baking dish that holds the courgettes in 3 or 4 layers.
• Grate or finely dice the cheese for the top layer so it covers the courgettes evenly.
• Let the bake rest for at least 10 minutes before cutting portions.

Variations

• Change the cheese: Use scamorza, mild provolone or mozzarella as the melting cheese.
• Add a richer finish: Dot the layers with butter as described in the method.
• Make it meat-free: Leave out the ham and layer in extra cheese.
• Mix the cheeses: Combine mozzarella with a little scamorza or mild provolone.
• Serve as a side: Cut smaller portions to accompany a main course.

Common mistakes to avoid

• Skipping the salting: The courgettes can release excess liquid in the oven; salt and press them for at least an hour.
• Leaving the slices wet: Pat them dry gently before assembling to help prevent a watery bake.
• Slicing unevenly: Very different thicknesses cook at different rates; aim for 2–3 mm slices.
• Overfilling the dish: The layers need to fit in 3 or 4; choose a baking dish large enough.
• Leaving gaps on top: Cover the final courgette layer completely with cheese so it browns evenly.
• Serving straight away: The layers may be hard to portion; rest the bake for at least 10 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in the oven until hot throughout; the cheese topping may soften after storage.

Frequently asked questions