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Zucchini White Parmigiana

by Alison Casha
Zucchini-White-Parmigiana

Forgive me for the failed presentation, I just couldn’t wait to let it rest! On day 5 of Malta Meat Free Week please meet my version of Parmigiana, with zucchini instead of aubergine, and with white sauce instead of tomato. It’s divine!

Zucchini-White-Parmigiana-vegan

This is really one of the simplest dishes to prepare:

Zucchini-White-Parmigiana
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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • per person/serving:
  • 1 white onion sliced into rounds
  • 1 medium zucchini, sliced thinly
  • fine breadcrumbs
  • plant-based bechamel
  • fresh basil leaves
  • extra virgin olive oil

Instructions

  • Cut zucchini in thin slices with a mandolin (and mind you don't chop your fingers like me!)grill them for just a few minutes until you get grid marks on them coat them in a mixture of breadcrumbs and seasoning, this will help prevent release of moisture and a soggy parmigiana
  • Prepare your favourite vegetable-based béchamel. I made mine with margarine and flour for the roux, added oat milk, grated nutmeg and seasoning until it thickened.
  • Put some béchamel on the bottom of the oven-proof dish (I chose single serving dishes), and create layers of white onion slices, breaded zucchini slices and béchamel, until you create at least 3 layers.
  • Transfer into a hot oven for 20mins until the top is golden brown and bubbling away.
  • Allow to rest for a few minutes to come together. I served mine with a simple home-made pesto, made with shredded basil leaves and extra virgin olive oil.

Pic by me 😁#alisonskitchen #cookingwithlove #plantpower #parmigiana #maltameatfreeweek

Zucchini-White-Parmigiana

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