Any cheese can be used, for example, smoked. Optionally - add rosemary, a few slices of smoked bacon or ham. The finished dish can be stored in the refrigerator for up to 3 days, and only warmed up before serving. Or you can bake the pumpkin in advance, and "collect" the dish the next day and serve with hot fresh bread.
Purpose: For lunch / For dinner / Inexpensive
Main Ingredient: Vegetables / Pumpkin
Dish: Hot dishes
Cuisine geography: Italian / European
- Peeled pumpkin - 800 Grams
- Mozzarella - 300 Grams
- Grated Parmesan - 4 Tbsp. spoons
- Wheat flour - 2 tbsp. spoons
- Olive oil - 3 tbsp. spoons
- Ground black pepper - To taste (optional)
- Salt - To taste
How to make Pumpkin Parmigiana
1 Cut the pumpkin into slices about 4 mm thick. The rind can be left on or peeled. Bread each bite in flour on both sides. 2 Place the pumpkin slices on a baking sheet covered with baking paper, drizzle with olive oil, salt and bake in the oven at 180 degrees for 15 minutes. Let the baked pumpkin cool on a baking sheet. 3 Cut the mozzarella into slices, grate the parmesan. 4 Grease a baking dish with butter, place the pumpkin pieces in one layer, on top - mozzarella plates, 1 tbsp. l. grated parmesan. 5 Continue alternating layers until you run out of ingredients. 6 Cover the tin with a sheet of foil and bake in a hot oven at 180 degrees for 40 to 45 minutes. In the last 10 minutes - remove the foil, increase the temperature to 200 degrees and bake under the grill until a beautiful golden crust. 7 Place the dish on the table and let the dish rest for 15 minutes before serving. Enjoy your meal!