Picture this: Glistening layers of tender zucchini, aromatic herbs, and melted cheese come together to form a dish that promises indulgence minus the guilt. Yes, we’re talking about the Light Zucchini Parmigiana – a dish that captures the essence of the original but at a fraction of the calories.
The very mention of “Parmigiana” evokes memories of a rich, calorie-laden dish that’s a staple in many Italian households. The debate over its true origins, whether Neapolitan, Sicilian, or Emilian, remains. Yet, the foundational concept is consistent: layers of vegetables, usually eggplants, fried to golden perfection, interlaced with tomatoes, mozzarella, and sometimes, a dredge of flour and eggs.
Historical archives, like those from Chef Ippolito Cavalcanti’s 1839 collection, elaborate on the classic preparation. However, today’s emphasis on healthful living encourages chefs and home cooks alike to innovate, leading to our version: the Light Zucchini Parmigiana.
Here’s how to make it:
- Zucchini: 1 kg
- Cooked lean pork: 150 grams
- Skyrella (or other low-fat, low-calorie cheese): 500 grams. (Alternatively, any light cheese of choice)
- Butter: For greasing
- Zucchini Preparation: Thoroughly wash and dry the zucchinis. Use a mandolin to slice them thinly.
- Grilling: Lay the zucchini slices on a baking tray and grill them. Keep a close watch to ensure they don’t burn.
- Begin with greasing your baking dish lightly with butter.
- Start layering with the grilled zucchini slices, ensuring they don’t overlap.
- Follow with a layer of the cooked lean pork.
- Top it off with a generous sprinkle of skyrella or your light cheese.
- Continue layering in this manner until all ingredients are utilized.
4. Baking: Preheat the oven to 180°C (356°F). Slide in the dish and bake for approximately 15 minutes, or until the cheese is bubbly and slightly golden.
Enjoy the goodness of the classic Parmigiana without the associated calorie-count. Perfect for those looking to indulge without derailing their health goals. Buon appetito!