Light Zucchini Parmigiana Recipe

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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:

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!

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