PARMIGIANA DI ZUCCHINE

INGREDIENTS

• 500 g of courgettes
• 400 ml of bechamel
• 250 g of sheep or goat’s cheese
• 200 g of cooked ham
• 4 spoonfuls of extra virgin olive oil

Parmigiana di zucchine is a delicate variation on the classic dish parmigiana di melanzane.
It is a fantastic dish for the summer months, and now thanks to the LIFE blast chiller it is possible to deep freeze it, making it available throughout the year, even when courgettes are not in season. Large quantities can be prepared, deep frozen and preserved in the freezer for a perfect homemade first course, and ready in a few minutes when you don’t have the time to cook.

PREPARATION

Cut the courgettes into 3 mm thick slices, cook on a hot grill or in the oven until soft. Slice or grate the cheeses, and prepare the bechamel.

Place on the worktop in single portion aluminium or paper trays. You should choose a container that can be used in an oven and a blast chiller operating at -40°C.

Lightly oil the bottom of the trays, add a couple of spoonfuls of bechamel and lay the courgettes slices on it in a horizontal position. Add another two spoonfuls of bechamel, a spoonful of parmigiano, the cooked ham and three slices of sheep or goat’s cheese. Finally, add another slice of couregette in a vertical position, two spoonfuls of bechamel and a sprinkling of cheese.

Cook at 180°C for approximately 50 minutes. It is ready when the surface turns a golden colour.

Pre-cool the LIFE blast chiller, and when the parmigiana has finished cooking start the program DEEP FREEZING>PASTA>LASAGNE. At the end of the program, cover the containers and preserve in the freezer.

When you wish to serve them, simply cook in the oven at 140°C, without defrosting, for 20 minutes.