Parma-style pumpkin (Zucca alla Parmigiana)

Category: Vegetable and fruit dishes
Kitchen: italian
Parma-style pumpkin (Zucca alla Parmigiana)

Ingredients

pumpkin 800 g
bulb onions 1 PC
garlic 1-2 cloves
tomatoes in their own juice 250-300 g
Mozzarella 200-250 g
parmesan (grated) 4 tbsp
basil (dry) 0.5 h l
tarragon (dry) 0.5 h l
thyme fresh 3-4 branches
sauce 2-3 drops
mixture of four peppers (ground) taste
olive oil for frying

Cooking method

  • 1. Cut the pumpkin into slices about 1.5-2 cm thick and fry with olive oil in a well-heated skillet until golden brown (about a minute on each side). Coarsely chop the mozzarella, grate the parmesan.
  • 2. Finely chop the onion and garlic and fry until transparent. Add tomatoes, herbs and spices and simmer for 3-4 minutes (until thick).
  • 3. Put a layer of pumpkin on the bottom of the dish, put a layer of mozzarella on top, pour half of the sauce and sprinkle with Parmesan. Then, in the same order, lay the second layer (if the form is not large, then you can make three layers).
  • 3. Put in an oven preheated to 180C for 20-30 minutes.
  • Parma-style pumpkin (Zucca alla Parmigiana)

Note

Now the pumpkin season is in full swing. And on our table there were pies, casseroles and cereals with a fresh, juicy autumn beauty. I would like to bring to your attention this option. This dish is eaten with pleasure even by those who are not friends with pumpkin. Try it, I hope you enjoy it.
Cook with love and bon appetit!
the original recipe can be viewed here: 🔗.

Scops owl
Marish, I will cut my beauty and make it in Parma. I hid it in the tabs. Thank you
Gala
Marina, looks very tasty! I have a lot of pumpkins, I'll bookmark them, I'll do it in the near future.
Thank you! The recipe appeared just in time.
Twist
Larisa, Galina! Girls, cook for health! It turns out both tasty and healthy.
SanechkaA
Marina, I have not tried pumpkin in this version, but I can imagine how delicious I will cook it
lillay
Marina, how delicious the pumpkin looks in the photo!
I have never tried such a dish, I will definitely do it.
Just a question: do you need to salt anything?
MariS
Oh, this is the recipe! Great, Marishka!
I would eat such a pumpkin for a century! Thank you!
Photos are so delicious!
Gala
Marina, I made a pumpkin, and I will still do it, and more than once. Vkusnooooooo! I didn't take a photo, it was already evening, the lighting was not right. Thank you for such a tasty treat!
Twist
Sanechka, Lilia, Marisha, Galina! Girls, thanks for the warm welcome and interest in the recipe!
I apologize, my dears, that I could not answer earlier, because I ended up in the hospital.

Marina, I made a pumpkin, and I will still do it, and more than once. Smiling Vkusnoooooo!
Galina, I am very glad that I liked the pumpkin in this version! It became a hit in my family.

Just a question: do you need to salt anything?
Lily, Parmesan is quite salty and there is a lot of it in the recipe, plus tomatoes are already also with salt - that's enough. Salt will be needed only if you use not Parmesan, but some other cheese. But I would not recommend doing this, the dish will lose a lot.
fronya40
Marish, I'm just shocked by this recipe, class! here it is useful for you, and beautiful and tasty indispensable! and the whole set of my favorite products :-) and our pumpkin is cheap and heaps of it - already cut on the market - UAH 5 kg, but if you buy a whole one, it's just a penny :-)
Twist
Tanyusha, try it, you won't regret it! You're right - all the ingredients are usefulness itself, it is very simple to prepare and it turns out satisfying and not burdensome for the body.
fronya40
I will definitely try, especially since everything is MY :-) I send my daughter to the market, and I have everything else. I have a whole one, let it lie down, I don't want to cut it today.
I cook pumpkin in tomato in winter, here somewhere I exhibited a recipe, a bomb! there is no pumpkin smell, very tasty!
our pumpkin is sold all winter at a price lower than ever! but the benefits, mom, dear, you will not get better :-) :-) :-) :-) :-) :-)
Twist
I cook pumpkin in tomato in winter, here somewhere I exhibited a recipe, a bomb! there is no pumpkin smell, very tasty!
I also liked the combination of pumpkin with tomato And, most importantly, in this version, the husband began to eat pumpkin! Earlier it was impossible to force.
Quote
I will definitely try, especially since everything is MY
I will wait for impressions!
lillay
Quote: fronya40

our pumpkin is sold all winter at a price lower than ever!

You're lucky! And we already have a pumpkin at 40 rubles per kg .... this is in season! In winter, it's scary to imagine how much it will cost ...
Twist
Lily, if prices for pumpkin are already high, can they freeze them in stock?

lillay
Marina, after defrosting, does not she become a smudge? ... And her taste does not change for the worse from this?
I never froze her
Twist
Lily, I froze it once - just for a test (you can buy it from us at a normal price all winter). The taste, in my opinion, practically does not change, and retains its shape a little worse. But I also baked salad cubes and made casseroles. Well, in the dough, pies (where mashed potatoes are needed) without any problems at all.
lillay
Marina, I understand. Thank you for the information. I will also freeze it a little for testing, and see how it will be suitable for further cooking.
Twist
Lily, try it, suddenly it will suit you. I immediately cut into cubes and put them in bags with a string.
SanechkaA
Marina, I cooked - the pumpkin turned out to be delicious, new shades of aroma and taste were revealed thanks for the recipe
in the process of cooking, I remembered that I also cooked eggplants in Parma and read it very tasty too - Karina says that she just didn’t like eggplants

Parma-style pumpkin (Zucca alla Parmigiana)
Twist
Sanechka, how glad I am that you liked it! : girl_claping: I hope the recipe will take root in your family, because it is not only tasty, but also healthy. Thank you for such a delicious, bright photo!
that I also cooked eggplants in Parma and it was also very tasty I read the flower - Karina says that she just didn’t like eggplants In confusion
You know, I was also not happy with eggplant. Somehow they did not go with me in this form.
SanechkaA
my sympathies were equally divided between pumpkin and eggplant, but since there are still a lot of pumpkins in stocks, I will cook it more often for this recipe, thanks again
kubanochka
Twist, Marinochka, thank you for the recipe! It turned out very tasty!

Parma-style pumpkin (Zucca alla Parmigiana)

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