Vegetarian pumpkin parmigiana

Name: Vegetarian pumpkin parmigiana
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 3
Cuisine: En
Ingredients: 2 lbs pumpkin; 9 oz mozzarella; 3/4 cup grated Parmesan; breadcrumbs, as needed; salt, as needed; dried rosemary, as needed; pepper, as needed; olive oil, as needed

Main Dish

Very Easy

1 h 5 m

468 Kcal

The vegetarian pumpkin parmigiana offers a rich and satisfying sensory experience, ideal for those who enjoy delicate flavors that are well balanced. The golden, gratinated top, enhanced by melted cheese, creates an inviting contrast with the vibrant orange of the pumpkin, arranged in neat layers. From the first bite, you can immediately taste the sweetness of the pumpkin, soft and velvety, perfectly balanced by the savory flavor of Parmesan and melted mozzarella. The rosemary adds a fresh aromatic note that completes the dish, enhancing the combination of the pumpkin’s sweetness and the more pronounced flavor of the cheese. If you’d like to make this delicious vegetarian pumpkin parmigiana at home, follow our step-by-step instructions: you’ll discover a simple-to-make baked dish that’s sure to impress with its flavor.

Ingredients

2 lbs pumpkin
9 oz mozzarella
3/4 cup grated Parmesan
breadcrumbs, as needed
salt, as needed
dried rosemary, as needed
pepper, as needed
olive oil, as needed

Materials

Baking dish (9x6 inches or 23x15cm)
Knife
Cutting board
Baking tray
Parchment paper

Preparation

Preparation10 min

Cook time55 min

Cut the squash into thin slices, then remove the skin and seeds (if necessary). Make slices of the same size for even cooking.
Arrange the pumpkin slices on a baking sheet covered with parchment paper.
Season with oil, salt, and pepper and dust well with breadcrumbs.
Bake the pumpkin at 370°F (190°C) for 20 minutes. Then remove it from the oven and let it cool for a few minutes.
Brush the baking dish with olive oil. Add a layer of squash, then slices of mozzarella (previously dried) and grated Parmesan cheese.
Repeat, forming 4 layers. Finish with a layer of pumpkin, shredded mozzarella and grated Parmesan cheese. Finally, season with salt, a drizzle of oil and some dried rosemary (or thyme).
Cover the baking dish using a sheet of baking paper that has been wet and wrung out well. Then bake at 390°F (200°C, preheated oven) for 25 minutes. Avoid letting the baking paper touch the surface of the pumpkin parmigiana otherwise the mozzarella will stick.
At this point, remove the dish from the oven and take off the parchment paper. Then continue baking in grill mode for 10 minutes.
The vegetarian pumpkin parmigiana is ready!

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FAQ ❓

How long does pumpkin parmigiana keep?

A couple of days in the refrigerator in an airtight container.

Can I freeze pumpkin parmigiana?

Yes. Once it’s ready, let it cool completely and freeze it in a container with a lid. Thaw it slowly in the refrigerator, then reheat it in a hot oven.

What can I add to pumpkin parmigiana?

You can add cooked ham and/or speck between the layers. Both should be thinly sliced.

How thick should the pumpkin slices be for parmigiana?

For a good pumpkin parmigiana, the slices should be 4 to 5 millimeters thick.

Which type of pumpkin should I use for parmigiana?

We used violina squash, but you can use many other varieties. Find more information about pumpkins in this article

How can I remove excess water from mozzarella?

There are several methods. Click here to read our article about the different techniques.

What can I use instead of regular mozzarella?

If you’re concerned that the mozzarella will release too much water, you can use a less moist mozzarella, such as pizza mozzarella. You can also try making pumpkin parmigiana with scamorza or Fontina.

Nutrition

for 1 serving / for 100 g

Calories: 468Kcal

Carbo: 18.6g
Total fat: 29g
Saturated fat: 15.7g
Proteins: 28.5g
Fibers: 6.4g
Sugar: 3.1g
ProPoints: 12
SmartPoints: 16

Nutritional information for 1 serving (431g)

Cookware

oven

Attributes

Suitable for freezing

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

Comments

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5/5, 3 votes