White courgette parmigiana

Ingredients

• 700 gcourgettes
• 200 gGrana Padano DOP, for grating
• 470 gprovola
• as neededextra-virgin olive oil
• as neededfine salt
• 60 gbutter
• 1 lwhole milk
• 60 g00 flour
• as neededfine salt
• as needednutmeg
• 50 gspring onion
• as neededrosemary
• as neededblack pepper

Instructions

1. 1

   Grill courgettes

   Slice the courgettes 2–3 mm thick using a mandoline. Heat a griddle and grill the slices on both sides for a few minutes, taking care not to break them. Set aside.

2. 2

   Prepare ingredients

   Slice the provola about 3–4 mm thick. Wash the spring onion, trim the ends and finely slice it. Heat the milk in a saucepan.

3. 3

   Make the roux

   In another saucepan, melt the butter and add the chopped spring onion. Cook until it begins to brown, then gradually add the flour, whisking to make a smooth, well-combined roux.

4. 4

   Cook the béchamel

   Pour in the milk and whisk until incorporated. Continue stirring over a low heat until the sauce thickens, then season with salt, nutmeg and black pepper.

5. 5

   Add rosemary

   Stir the chopped rosemary into the béchamel at the end of cooking and set the sauce aside. Oil the entire surface of a baking dish about 20 cm across, then spread a layer of béchamel over the base.

6. 6

   Layer courgettes

   Arrange grilled courgette slices in the dish, then spread over more béchamel.

7. 7

   Add cheese

   Sprinkle on a couple of spoonfuls of grated Grana and finish the layer with provola slices. Continue alternating the layers; there should be about 6 or 7.

8. 8

   Bake and rest

   Finish with a final layer of courgettes, béchamel and a generous sprinkling of Grana. Bake in an oven preheated to 180°C for about 30 minutes, until the top has a golden crust. Leave to rest for 15 minutes before cutting.

What is white courgette parmigiana?

Parmigiana is an Italian baked dish made by layering ingredients with cheese and sauce. This version takes its cue from the familiar southern Italian style but uses courgettes and a white béchamel instead of the tomato sauce often found in aubergine parmigiana.

The grilled courgettes bring a savoury, lightly charred flavour, while spring onion and rosemary season the béchamel. Provola melts between the layers and Grana Padano helps form the browned top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 945 calories, 0g protein, 31g carbs, 68g fat.

The courgettes provide most of the dish’s carbohydrates, while the butter, whole milk, provola and Grana contribute much of its fat; the cheeses and milk also provide protein. Serve a portion with a generous green salad or other non-starchy vegetables to balance the plate.

Grilling the courgettes

Even slices: Cut the courgettes 2–3 mm thick so they cook at a similar rate and sit neatly in the layers. A mandoline makes consistent slices, but a sharp knife works too.

Gentle handling: Grill the slices for a few minutes on each side, just until they have marks and are pliable. Turn them carefully so they do not tear before layering.

Building a smooth béchamel

Spring onion roux: Let the chopped spring onion soften and begin to brown in the butter before adding the flour. Whisk the flour in gradually to make an even paste.

Milk and seasoning: Add the milk while whisking, then keep stirring over low heat as the sauce thickens. Add salt, nutmeg and pepper, then fold in the chopped rosemary at the end.

Layering for an even bake

Sauce first: Oil the baking dish and spread béchamel across its base before arranging the grilled courgettes. This gives the bottom layer moisture and helps the ingredients settle together.

Repeat evenly: Alternate courgettes, béchamel, grated Grana and provola for about 6 or 7 layers. Finish with courgettes, béchamel and a generous amount of Grana for the crust.

How to tell when it is ready

Golden top: Bake at 180°C for about 30 minutes, until the surface has developed a golden crust. If the top colours quickly, keep an eye on it for the remainder of the bake.

Rested layers: Leave the dish to stand for 15 minutes before cutting. This gives the hot cheese and sauce time to settle, making portions easier to serve.

Serving the parmigiana

Serve it warm as a main dish or as part of a larger meal. Its creamy sauce and melted cheese pair well with a crisp green salad or simply dressed vegetables.

Cut with a sharp knife and use a broad serving spatula to lift each portion. The rest after baking helps the layers stay together on the plate.

Recipe notes & tips

• Slice the courgettes evenly so the layers cook and stack consistently.
• Grill the courgettes in batches if needed, rather than crowding the griddle.
• Whisk continuously as you add the milk to help keep the béchamel smooth.
• Grate the Grana shortly before assembling for an even sprinkling between layers.
• Let the finished dish rest for the full 15 minutes before cutting.

Variations

• Add basil: Layer a few fresh basil leaves between the courgettes for a different herbal note.
• Use another melting cheese: Replace some or all of the provola with a mild cheese that melts well.
• Change the herbs: Use chopped thyme in place of rosemary for a gentler aromatic flavour.
• Add aubergine: Grill thin aubergine slices and use them alongside the courgettes.
• Make individual portions: Assemble the layers in small ovenproof dishes, keeping an eye on them as they bake.

Common mistakes to avoid

• Uneven slices: Thick and thin pieces cook differently; aim for slices 2–3 mm thick.
• Over-grilling: Courgettes that become too soft can break during layering; grill them only until marked and pliable.
• Lumpy béchamel: Adding the milk without whisking can leave lumps; pour it in while whisking continuously.
• Crowded layers: Piling the ingredients unevenly can make portions difficult to cut; distribute each layer across the dish.
• Cutting too soon: The hot layers may slide apart; leave the dish to rest for 15 minutes first.

How to store

Cool leftovers, cover them and refrigerate for up to 3 days. Reheat portions in the oven until hot throughout, or use a microwave for a quicker option.

Frequently asked questions