Parmigiana bianca di zucchini

Name: Parmigiana bianca di zucchini
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 1 serving
Ingredients: 1.5 kilos 3 lbs small or medium zucchini; 250g 1/2 lb ham; 500g 1 lb mozzarella, scamorza, mild provolone or another meltable cheese; 50g 2 oz Parmigiano-Reggiano; salt; butter

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Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Course
Main Course, Appetizer
Cuisine
Italian

Parmigiana bianca di zucchini

Iris Warren

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"White" Zucchini Parmesan

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Ingredients

1.5 kilos 3 lbs small or medium zucchini
250g 1/2 lb ham sliced
500g 1 lb mozzarella, scamorza, mild provolone or another meltable cheese, thinly sliced
50g 2 oz Parmigiano-Reggiano freshly grated
salt
butter

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Instructions

Trim your zucchini top and bottom, then slice them very thinly (2-3mm or 1/8 inch) lengthwise with the help of a mandolin or the slicer disk on a food processor.
Lay the zucchini slices out in a single layer on a tray, then sprinkle them on both sides with salt. Lay over a sheet of parchment or wax paper, then another layer of zucchini slices, which you will also salt. Repeat until you've used up all the slices. Lay over a final sheet of paper, then a cutting board, which you can weigh down with a can or other object.
Let the zucchini steep for at least an hour. The slices should have exuded quite a bit of liquid and become even thinner. Pat them dry with paper towels, pressing down gently to squeeze out yet more liquid without, however, bruising them.
Now take a large baking dish. (It should be large enough to hold all the zucchini in 3 or 4 layers). Butter the bottom and sides generously, then cover the bottom with a layer of zucchini slices, ever so slightly overlapping. Then lay over a slice or two ham, then slices of your cheese of choice. Sprinkle with parmigiano-reggiano. (If you like a richer result, dot with butter.)
Repeat until you've used up all your zucchini. For the last layer, omit the ham and make sure the cheese covers the zucchini completely. It's preferable at this point to use cheese that's been grated or cut into tiny cubes.
Place the dish in a pre-heated oven set to 190C/375F. Bake for about 30 minutes, or until the cheese has melted and the top has browned nicely.
Let your parmigiana bianca rest at least 10 minutes before serving.