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Parmigiana de courge servie chaude sur assiette blanche, gratinée à la sauce tomate, au parmesan et garnie de basilic frais

SQUASH PARMIGIANA – THE AUTUMN ALTERNATIVE

The squash is the protagonist of autumn. A versatile vegetable, it lends itself to endless preparations. Have you already tried the squash parmigiana ? It is a perfect alternative to the classic eggplant parmigiana. With its sweet and enveloping flavor, the queen of autumn deliciously revisits this great classic of Italian cuisine.

The preparation steps are essentially the same as for the traditional parmigiana. The recipe is of medium difficulty: it requires little preparation but a little cooking time. You will also find some advice to make your squash recipe even tastier.

Recipe: Squash Parmigiana

Ingredients

  • 1 Neapolitan squash
  • 750 g tomato puree
  • 220 g grated parmesan
  • 1 clove of garlic
  • Flour 00, sufficient quantity
  • Peanut oil for frying
  • Basil leaves
  • Extra virgin olive oil, sufficient quantity
  • Salt, sufficient quantity

Preparation

  1. Prepare the sauce: Heat a drizzle of oil with the garlic clove. Add the tomato puree, basil and a pinch of salt. Cook over low heat, covered, for about 30 minutes.
  2. Prepare the squash: Peel it and cut it into slices about 1 cm thick. Heat a large quantity of peanut oil in a saucepan. Dredge the squash slices in flour, then fry them until golden brown. Drain them on absorbent paper.
  3. Assemble: In a gratin dish, spread a layer of tomato sauce, then a layer of squash slices, then more sauce, and so on to the top. Finish with a generous layer of grated parmesan and a few basil leaves.
  4. Cooking : Preheat the static oven to 200°C and cook for approximately 30 minutes. Serve hot.

Light variant

Don't want to fry the squash? Try the version light. Simply bake the squash slices in the oven at 200°C for 15-20 minutes, then follow the rest of the recipe as directed above.

Gourmet tip

For an even tastier version, discover the magazine's tips in the dedicated gallery: Tips for a successful squash parmigiana.

Photo credits

Photo: yanzappa / Getty Images

Article translated and adapted from La Cucina Italiana.

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