White Zucchini Parmigiana

By GialloZafferano · 90 min

Ingredients

Instructions

1. Slice the zucchini very thinly (about 1/16 to 1/8 inch) with a mandoline. Grill the slices on both sides for a few minutes, taking care not to break them, then set aside.
2. Slice the provolone about 1/8 to 3/16 inch thick. Trim, wash and finely slice the scallion.
3. Heat the milk in a saucepan.
4. In another saucepan, melt the butter and cook the chopped scallion until golden. Gradually add the flour, whisking to a smooth roux.
5. Add the warm milk and whisk well. Cook over low heat, stirring, until thickened. Season with salt, nutmeg and pepper.
6. Off the heat, stir in the chopped rosemary and set the béchamel aside.
7. Grease an 8-inch baking dish all over with extra virgin olive oil. Spread a layer of béchamel, then arrange grilled zucchini slices over it.
8. Add more béchamel, a couple of tablespoons of grated Grana Padano, then a layer of provolone. Repeat the layers, aiming for about 6 to 7 layers in total.
9. Finish with a final layer of zucchini, a layer of béchamel and a generous handful of grated Grana Padano.
10. Bake in a preheated 350°F oven for about 30 minutes, until a golden crust forms. Rest for 15 minutes before cutting.

Summarized from GialloZafferano's video. Watch it for the details.

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