Prepare the zucchini: Wash and thinly slice the zucchini lengthwise. Lightly grill them on a hot griddle for 1-2 minutes per side, just long enough to soften them.
Prepare the ingredients: Cut the mozzarella into slices or cubes, draining it to avoid excess water during cooking.
Assemble the parmigiana: In a baking dish, spread a light layer of béchamel sauce on the bottom, then a layer of zucchini, followed by mozzarella, parmesan, and more béchamel sauce. Repeat until all the ingredients are used.
Baking: Sprinkle the surface with parmesan cheese and, if desired, a little breadcrumbs for a gratin effect. Bake in a preheated oven at 180°C for about 25-30 minutes, until golden brown.
Serving: Let cool for 10 minutes before slicing, for the perfect texture.
Serving and storage tips:
Serve warm to best appreciate its creaminess.
Serve with a fresh seasonal salad.
It can be stored in the refrigerator for up to 2 days, covered with plastic wrap. It can be reheated in the oven or microwave.
It’s also excellent cold as a summer dish.
Variations:
