Creamy Zucchini Parmigiana with Grana Padano and Provola

Zucchini Parmigiana Bianca Recipe

Category: Main Dishes
Servings: 4

Ingredients:

Instructions:

1. Preparing the Zucchini:
   Begin by slicing the zucchini into thin rounds, about 2-3 mm thick. To achieve uniform slices, use a mandolin slicer.

2. Grilling the Zucchini:
   Heat a grill pan or griddle over medium heat. Carefully place the zucchini slices on the griddle, making sure they don’t break. Grill them until slightly softened, then set aside.

3. Preparing the Provola Cheese:
   Slice the provola cheese into approximately 3-4 mm thick slices. This cheese will add a nice melting texture to the parmigiana.

4. Preparing the Spring Onion:
   Wash and trim the spring onion (scallion). Slice it finely to ensure it blends well into the dish, adding a mild onion flavor.

5. Making the Bechamel Sauce:
   In a small saucepan, heat the whole milk until it is just warm. Meanwhile, in another saucepan, melt the butter over medium heat until it turns a light golden color. Add the flour to the melted butter in a steady stream, whisking constantly to create a smooth roux. Continue to cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the warm milk, whisking continuously until the mixture thickens into a creamy bechamel sauce. Season the sauce with a pinch of salt, freshly ground black pepper, and a touch of nutmeg for extra flavor. Finish by stirring in the finely chopped rosemary.

6. Assembling the Zucchini Parmigiana:
   Preheat the oven to 180°C (350°F). Start by spreading a thin layer of the bechamel sauce on the bottom of a baking dish. Then, layer the grilled zucchini slices over the sauce, ensuring they are evenly spread out. Cover the zucchini with another layer of bechamel sauce, then sprinkle with a generous amount of grated Grana Padano cheese. Repeat the layers, alternating between zucchini, bechamel, and Grana Padano, until you have about 6-7 layers. For the final layer, finish with one last layer of zucchini, a generous amount of bechamel sauce, and a final sprinkling of Grana Padano.

7. Baking the Dish:
   Place the baking dish in the preheated oven and bake for approximately 30 minutes, or until the top is golden and bubbly with a slight crispness. The zucchini should be tender and the layers should meld together beautifully.

8. Serving:
   Once baked, remove the zucchini parmigiana from the oven and let it rest for about 15 minutes. This will allow the dish to set and make it easier to slice. Serve warm, and enjoy the creamy, cheesy goodness of this indulgent yet light dish.

Enjoy this delightful variation of a classic parmigiana!

Note: This recipe is perfect for a cozy family dinner or as a side dish for a special occasion. The layers of zucchini, cheese, and creamy bechamel sauce create a perfect balance of flavors and textures, making it an absolute crowd-pleaser.