La Mozzarella In Carrozza

White zucchini parmigiana

La Mozzarella In Carrozza - White zucchini parmigiana
Zucchini parmigiana, a vegetarian recipe tasty and delicious.

Yields: 2   Prep: 15Min ~ Cooking Time: 20Min   Diff: Easy
- 400g Zucchini
- 150g Scamorza cheese
- Grated cheese
- Extra Virgin olive oil
- Salt
- Basil or Thyme


I really do love zucchini and when it starts the season I eat them almost every day. With pasta, simply boiled and seasoned with extra Virgin olive oil and vinegar, grilled or stuffed. Today I would like to introduce you this parmigiana, made with mozzarella cheese and Parmesan. This is a very quick recipe because you don’t have to cook the ingredients! What are you waiting for? Try it!


- Rinse zucchini and remove the extremities. Slice them very thinly, add a pinch of salt and mix gently with your hands. 

- Grease a medium baking 16x17 sheet and sprinkle with some breadcrumbs over the top. Make a first layer of zucchini, add the scamorza cheese diced into cubes and the grated cheese. Repeat layers until the ingredients are over. Finish with a mixture of grated cheese and breadcrumbs. 

- Sprinjle with some extra Virgin olive oil and bake at 200 degrees for 20min, until the top is golden brown