Courgette White Parmigiana

If I were to compile a list of ultimo midweek dinners it would be lasagna, then possibly parmigiana in second spot. It's essentially lasagna's vegetarian cousin. What it lacks in meat it more then makes up for in stringy cheese and fried aubergine. Anyway, this is a different parmigiana made with courgette, with ham but without tomato sauce. We're grilling the courgette rather than frying, which feels a tad lighter. Give it go.

 

 

 

INGREDIENTS: (to feed 4)

-800g courgettes

-1 egg

-50ml milk

-50g parmesan

-200g mozzarella

-80g cooked ham

-breadcrumbs (optional)

-olive oil, salt and peps

 

 

METHOD:

  1. Leave the mozzarella to drain in a sieve ideally for 30 mins before you start, if it’s watery it’ll sog up the parm.
  2. Trim the courgettes, cut them lengthwise into half-centimetre thick slices and grill them on a griddle.
  3. In a bowl beat the eggs with the milk, parmesan, salt and pepper.
  4. In a baking pan arrange a first layer of courgettes slightly overlapping each other on the base. Cover with chunks of the mozzarella, cover with cooked ham and then pour a few spoonfuls of egg mixture. Cover with another layer of courgettes, and then mozzarella, ham and beaten egg.
  5. Finish with a layer of grilled courgettes.
  6. Pour the remaining beaten egg and cover with grated parmesan and breadcrumbs if you have them.
  7. Bake in an oven at 180 for 25-30 minutes or until the surface of the parmigiana is au gratin.
  8. Let it cool, then cut into slices and serve.