1. Prepare the courgettes
Wash, trim, and slice the zucchini lengthwise.
👉 Tip: Use a mandolin to obtain thin, even slices.
You can:
Grill them lightly for a stronger flavor and less moisture.
Or use them raw for a softer, creamier parmigiana.
2. Drain the mozzarella and prepare the béchamel sauce
Cut the mozzarella into slices or cubes and let it drain well, so it doesn’t release water during cooking.
For the homemade béchamel sauce:
Melt 20 g of butter
Add 20 g of flour
Pour 200 ml of hot milk while stirring
Season with salt and a pinch of nutmeg.
3. Assemble the parmigiana
Grease the bottom of a baking dish with a drizzle of oil, then start composing the layers :
Zuchinis
Mozzarella
A few spoonfuls of béchamel sauce
Grated Parmesan cheese
Repeat until all the ingredients are used. Finish with béchamel sauce, parmesan cheese, and—if desired—a sprinkle of breadcrumbs for a golden, crispy surface.
4. Bake in the oven
Bake at 180°C in a conventional oven for 30–35 minutes , until the surface is nicely browned and golden.
👉 Wait 5–10 minutes before serving: it’s even better warm!
✅ Helpful tips
Want to make it richer? Add cooked ham or speck between the layers.
For an even lighter version, replace the béchamel with Greek yogurt or a vegetable cream.
Zucchini parmigiana keeps perfectly in the refrigerator for 2–3 days and is also delicious reheated.
🧡 Light, creamy, irresistible
Perfect for a summer dinner, a Sunday lunch, or to take to work the next day:
white courgette parmigiana is a versatile and always popular dish .
Save this recipe to your favorites and try it: even those who don’t usually like vegetables will love it!
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