Andy Montoya
Zucchini Parmesan is a delicious, easy-to-make, and healthy dish that can be served as a side or main course. The recipe calls for sliced zucchini, layered with pasta sauce, and grated cheese. The type of cheese used can vary depending on preference, but Parmesan cheese is a popular choice as it adds a crunchy texture and a salty flavour to the dish. Freshly grated Parmigiano Reggiano cheese is considered the most authentic and highest quality option, but canned Parmesan or pre-grated varieties can also be used. When combined with other ingredients such as breadcrumbs, herbs, and spices, the dish becomes a flavourful and comforting meal.
| Characteristics | Values |
|---|---|
| Type of cheese | Parmigiano Reggiano, Parmesan, Mozzarella |
| Cheese texture | Grated, shredded, finely grated |
| Quantity | 6-8 ounces of mozzarella, 3/4 cup of parmesan, 1/4 cup of parmesan |
| Cheese preparation | Combined with breadcrumbs, salt, pepper, herbs, olive oil |
| Zucchini preparation | Sliced, layered, fried, salted, coated with flour, egg, breadcrumbs |
| Baking | Baked at 400°F for 20 minutes, broiled for 2 minutes |
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What You'll Learn
Parmigiano Reggiano vs Parmesan
Parmigiano Reggiano and Parmesan are similar but distinct types of cheese. Parmigiano Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. Parmigiano Reggiano is typically aged for at least two years, and its complex flavour and granular texture are a result of this extended ageing process. The name Parmigiano Reggiano indicates that the cheese was produced in Italy, specifically in the areas of Bologna, Reggio Emilia, Mantua, Modena, or Parma.
On the other hand, Parmesan is the English and American translation of the Italian word Parmigiano Reggiano. In the European Union, if a cheese is labelled as Parmesan, it is legally required to be Parmigiano Reggiano, made in Italy and upholding specific standards. However, outside of the EU, cheeses labelled as Parmesan are often imitations of varying quality. While true Parmigiano Reggiano is renowned for its unique taste and texture, domestic Parmesan may not develop the same distinct characteristics due to shorter ageing periods.
When it comes to using Parmigiano Reggiano or Parmesan for zucchini dishes, both options can be considered. Baked Zucchini Parmesan recipes often call for grated Parmesan cheese, which can be purchased pre-grated or freshly grated at home. While pre-grated Parmesan is convenient, freshly grated Parmigiano Reggiano can elevate the dish with its superior flavour and texture. Therefore, for a more indulgent experience, opting for freshly grated Parmigiano Reggiano over pre-grated Parmesan may be worth considering.
It is important to note that the availability and affordability of these cheeses may vary depending on your location. Parmigiano Reggiano tends to be more expensive than other parmesan products due to its strict production regulations and ageing requirements. However, if budget is a concern, domestic or imported Parmesan cheeses can still be a tasty and cost-effective alternative for your zucchini dishes.
Ultimately, the choice between Parmigiano Reggiano and Parmesan depends on personal preference, budget, and availability. Both cheeses can enhance the flavour and texture of zucchini dishes, but freshly grated Parmigiano Reggiano may offer a more authentic and indulgent culinary experience.
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Freshly grated vs canned
There are various ways to prepare zucchini with parmesan cheese, such as roasted zucchini with parmesan, zucchini parmesan, or fried zucchini with parmesan. While some recipes call for freshly grated parmesan cheese, others suggest using canned or pre-grated varieties. Here is a detailed comparison of the two options:
Freshly Grated Parmesan Cheese
Freshly grated parmesan cheese is made by grating a block of parmesan, preferably Parmigiano Reggiano, using a grater or a microplane grater. This results in a fine dusting of cheese that evenly coats the zucchini. The fresh cheese has a more delicate texture and a stronger, more authentic flavour than its canned counterpart. It melts more easily and creates a crispier, bubblier texture when baked or broiled. Additionally, freshly grated parmesan allows you to control the fineness or coarseness of the grate, adjusting the texture according to your preference.
Canned or Pre-grated Parmesan Cheese
Canned or pre-grated parmesan cheese is readily available and convenient, saving you the effort of grating a block of cheese. It is often sold in shaker containers, making it easy to sprinkle over zucchini dishes. While it may not have the same depth of flavour as freshly grated parmesan, it can still add a salty, cheesy note to your zucchini recipes. Some people find the texture of canned parmesan to be less desirable, as it tends to be drier and may contain additives like wood silica. However, it is a quick and practical option for those who don't have the time or inclination to grate their own cheese.
Ultimately, the choice between freshly grated and canned parmesan cheese for zucchini dishes depends on your personal preference, the availability of ingredients, and the desired flavour and texture of the final dish. Freshly grated parmesan offers a more authentic flavour and melt-in-the-mouth texture, while canned parmesan provides convenience and a longer shelf life.
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Mozzarella and Parmesan
Zucchini parmesan is a simple dish that combines zucchini with tomato sauce, mozzarella, and Parmesan cheese. The zucchini is typically sliced into slabs or strips and layered with the sauce and cheeses, then baked until the cheese is melted and bubbly. Some recipes call for frying the zucchini before baking, while others suggest roasting it to create a lighter dish.
When choosing a type of Parmesan cheese for zucchini parmesan, it is recommended to opt for a block of Parmesan and grate it yourself, as pre-grated Parmesan tends to be less flavorful. Look for Parmigiano Reggiano, which is known for its fine dusting when grated over the zucchini. For the mozzarella, low-moisture mozzarella is a good option, but fresh mozzarella can also be used, as it will melt nicely and create a visually appealing dish.
To prepare the zucchini, it is important to remove excess moisture to prevent a soggy casserole. This can be done by slicing the zucchini, salting it, and letting it sit on paper towels before rinsing and drying thoroughly. The zucchini can then be coated in flour, egg, and breadcrumbs before shallow frying, or simply seasoned with olive oil, salt, pepper, and garlic powder before roasting in the oven.
Once the zucchini is prepared, it is layered with the tomato sauce, mozzarella, and Parmesan cheese. Some recipes suggest tearing or slicing the mozzarella into bite-sized pieces, while others recommend shredding or cutting it into cubes. The Parmesan cheese is typically grated and can be mixed with breadcrumbs, salt, and pepper for a crispy topping.
The assembled zucchini parmesan is then baked in the oven until the cheese is melted and bubbly, and the top layer is golden brown. It is then allowed to rest for a few minutes before serving. Zucchini parmesan can be served as a main dish, side dish, or snack and is a delicious and healthier alternative to traditional eggplant parmesan.
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Olive oil alternatives
Olive oil is often used in cooking due to its health benefits, but it can be expensive. Here are some alternatives that can be used depending on the type of cooking:
- Grapeseed oil is flavourless and has a high smoke point, making it ideal for high-heat cooking.
- Avocado oil has a neutral taste when refined and the highest smoke point of any cooking oil. Extra-virgin avocado oil is a good substitute for extra-virgin olive oil, with a buttery and rich taste, perfect for drizzling over dishes.
- Canola oil is a good alternative for frying, with a relatively low level of saturated fat.
- Sunflower oil is mild-tasting and suitable for sautéing, stir-frying, roasting, and frying. It can also be used raw in dips and salad dressings, adding a light nutty flavour.
- Peanut oil has a high smoke point, making it suitable for high-heat cooking like frying.
- Sesame oil has a nutty flavour and is good for Asian dressings and frying. Light sesame oil is neutral and used as a cooking oil, while the toasted type is used in sauces.
- Ghee is a non-plant-based alternative with a nutty and rich flavour. It has a higher smoke point than butter and can be used for most types of cooking.
- Vegetable broth or stock can be used instead of oil for sautéing vegetables.
- Greek yoghurt, apple sauce, or mashed banana can be used as alternatives to olive oil in baking.
Parmesan Zucchini
Now, onto the Parmesan zucchini. This dish typically involves frying zucchini slices, layering them with pasta sauce, and topping them with a mix of mozzarella and Parmesan cheese. The zucchini can be coated in flour, egg, and breadcrumbs before frying for extra flavour and texture. The dish is then baked until the cheese is melted and bubbly. Some recipes also include fresh herbs and garlic powder for added flavour.
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Roasted zucchini
Ingredients:
- Zucchini: Small to medium-sized zucchini is ideal for roasting. Large zucchini can be used, but make sure to scoop out the seeds and salt the flesh for 15 minutes before roasting to avoid sogginess.
- Olive oil
- Salt
- Pepper
- Garlic powder (optional)
- Parmesan cheese: Pre-grated Parmesan can be used, but freshly grated Parmigiano Reggiano is recommended for the best flavour and texture.
Optional Seasonings:
- Italian seasoning
- Lemon pepper seasoning
- Red pepper flakes or chilli powder for a spicy kick
- Smoked paprika for a light, smoky flavour
- Fresh herbs and chopped garlic
Instructions:
- Preheat your oven to 400-450°F.
- Line a baking sheet with aluminium foil or a wire rack placed over the baking sheet.
- Slice the zucchini into rounds, strips, or coins about 1/4-1/2 inch thick.
- Dress the zucchini slices with olive oil, salt, pepper, and garlic powder (if using). Toss to coat evenly.
- Arrange the zucchini slices in a single layer on the prepared baking sheet, leaving some space between them to prevent steaming.
- Generously grate or sprinkle Parmesan cheese over the zucchini slices.
- Roast the zucchini for about 5- 10 minutes.
- Turn on the oven broiler to High and continue cooking for 2-3 minutes, or until the cheese is golden brown and bubbly.
- Remove from the oven and serve immediately.
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Frequently asked questions
There are several recipes that use zucchini and parmesan, including roasted zucchini with parmesan, zucchini parmesan, and zucchini pasta.
You can use pre-grated parmesan or grate your own. For authenticity, use Parmigiano Reggiano, which is always made in Italy. Parmesan, on the other hand, can be made anywhere. A less expensive alternative is Parmigiano Grana Padano.
Slice the zucchini into planks or strips, salt it, and let it sit on paper towels to remove excess moisture. Bread the zucchini with flour, egg, and breadcrumbs, then shallow-fry until golden brown. Layer the fried zucchini in a baking dish with marinara and a mix of mozzarella and parmesan. Bake until the cheese has melted.
