Who says parmigiana needs tomato sauce or fried vegetables to be irresistible? This white zucchini parmigiana proves that a few simple ingredients can turn everyday zucchini into a rich, creamy, and wonderfully cheesy Italian bake.
Thin zucchini slices are layered with smoky scamorza, melted mozzarella, savory cooked ham, and silky béchamel sauce. As everything bakes together, the cheeses melt into the layers while the top develops a beautiful golden crust.
And the best part? There's no need to fry or precook the zucchini. Just slice, layer, and bake. It's an easy, satisfying dish that's perfect for family dinners, weekend lunches, or whenever a comforting homemade meal sounds especially tempting.
What Is White Zucchini Parmigiana?
Parmigiana bianca di zucchine is an Italian baked dish made with layers of zucchini, cheese, and a creamy filling, without the tomato sauce typically associated with eggplant parmigiana.
The word bianca, meaning “white,” refers to the absence of tomato sauce. Instead, this version uses béchamel and melted cheese to create its rich consistency.
While traditional eggplant parmigiana is one of Italy's best-known baked dishes, zucchini variations are also popular in home cooking. Some versions use fried or grilled zucchini, while others, like this recipe, use thin raw slices that cook directly in the oven.
With its alternating layers of vegetables, cheese, and ham, this dish has a lasagna-like appearance, although it contains no pasta.
Why Everyone Will Love This Recipe
The combination of textures makes this cheesy zucchini casserole especially appealing. The zucchini become tender in the oven, the mozzarella and scamorza create deliciously melted layers, and the béchamel brings everything together with a creamy finish.
It's also much easier to prepare than a traditional fried vegetable parmigiana. Since the zucchini go into the baking dish raw, there's no need to stand over a skillet or cook them in batches.
Smoked scamorza adds a distinctive savory flavor, while cooked ham makes the dish hearty enough to serve as a main course.
And unlike tomato-based parmigiana, this white version has a delicate, buttery flavor that lets the cheese and zucchini shine.
Tips for Making the Best White Zucchini Parmigiana
- Slice the zucchini very thinly. Aim for approximately 1/16 inch (2 mm) thick. A mandoline makes it easier to obtain even slices that cook at the same rate.
- Drain the mozzarella thoroughly. Excess moisture can make the finished parmigiana watery. Pat the cheese dry before adding it to the layers.
- Don't overload the béchamel. Spread it in small amounts between the layers so the zucchini bake evenly and the finished dish holds together.
- Let it rest before slicing. Waiting 10–15 minutes after baking allows the melted cheese and sauce to settle, making the portions easier to cut.
Frequently Asked Questions
Do You Need to Cook Zucchini Before Making Parmigiana?
No. In this recipe, the zucchini are sliced very thinly and layered raw. They become tender as the parmigiana bakes, eliminating the need for frying or grilling beforehand.
How Do You Keep Zucchini Parmigiana From Getting Watery?
Use thin, evenly sliced zucchini and well-drained mozzarella. Avoid adding excessive béchamel, and allow the finished dish to rest before cutting. If the zucchini are especially watery, pat the slices dry with paper towels before assembling.
Can You Make White Zucchini Parmigiana Without Ham?
Yes. Simply omit the cooked ham for a meat-free variation, provided the other ingredients meet your dietary preferences. You can add extra zucchini or cheese to maintain generous layers.
What Can You Use Instead of Scamorza Cheese?
Low-moisture mozzarella, provolone, or another good melting cheese can work. Smoked provolone is a particularly useful alternative if you want to preserve the smoky flavor of scamorza.
Is Zucchini Parmigiana the Same as Zucchini Lasagna?
Not exactly. Both dishes are layered and baked, but zucchini parmigiana is a vegetable-based Italian preparation. Zucchini lasagna often refers to a lasagna-inspired dish in which zucchini replaces pasta sheets.
What Should You Serve With White Zucchini Parmigiana?
A crisp green salad, roasted tomatoes, or lightly dressed seasonal vegetables balance the richness of the cheese and béchamel. A slice of crusty bread is also delicious alongside it.
How to Store
Allow the white zucchini parmigiana to cool slightly after baking, then refrigerate any leftovers promptly in an airtight container or covered baking dish.
Store in the refrigerator for up to 3 days.
To reheat, place individual portions in a preheated 350°F (175°C) oven until heated through. Cover loosely with foil if the surface begins to brown too much. Reheat leftovers to 165°F (74°C) in the center.
How to Freeze
White zucchini parmigiana can be frozen after baking, although the zucchini and béchamel may release some moisture when thawed.
Allow the dish to cool completely, then divide it into individual portions and transfer them to freezer-safe containers. Freeze for up to 2 months for the best quality.
Thaw overnight in the refrigerator before reheating in the oven until thoroughly hot. The texture may be slightly softer than when freshly prepared.
Freezing the assembled, unbaked parmigiana is less advisable because the raw zucchini can release additional water as they thaw.
Ingredients
How to make White Zucchini Parmigiana
;Resize,width=712;)
Start by washing the zucchini thoroughly under running water. Trim off the ends, then slice them lengthwise into very thin strips, approximately 1/16 inch (2 mm) thick. A mandoline is especially useful for achieving uniform slices, which will help the zucchini cook evenly in the oven.
Start by washing the zucchini thoroughly under running water. Trim off the ends, then slice them lengthwise into very thin strips, approximately 1/16 inch (2 mm) thick. A mandoline is especially useful for achieving uniform slices, which will help the zucchini cook evenly in the oven.
;Resize,width=712;)
Lightly grease an approximately 8 × 12-inch (20 × 30 cm) baking dish with extra virgin olive oil, making sure to coat the bottom and sides. Sprinkle a thin, even layer of breadcrumbs over the greased surface. This will help absorb some of the moisture released by the zucchini during baking.
Lightly grease an approximately 8 × 12-inch (20 × 30 cm) baking dish with extra virgin olive oil, making sure to coat the bottom and sides. Sprinkle a thin, even layer of breadcrumbs over the greased surface. This will help absorb some of the moisture released by the zucchini during baking.
;Resize,width=712;)
Arrange the first layer of raw zucchini slices across the bottom of the dish, slightly overlapping them to create an even base. Make sure there are no large gaps between the slices.
Arrange the first layer of raw zucchini slices across the bottom of the dish, slightly overlapping them to create an even base. Make sure there are no large gaps between the slices.
;Resize,width=712;)
Cover the zucchini with a layer of cooked ham, distributing it evenly. Add some smoked scamorza and well-drained mozzarella, then spoon a little béchamel sauce over the cheese.
Cover the zucchini with a layer of cooked ham, distributing it evenly. Add some smoked scamorza and well-drained mozzarella, then spoon a little béchamel sauce over the cheese.
;Resize,width=712;)
Sprinkle with grated Parmigiano Reggiano and scatter a few fresh basil leaves over the filling. The basil adds a delicate fragrance that balances the richness of the cheeses.
Sprinkle with grated Parmigiano Reggiano and scatter a few fresh basil leaves over the filling. The basil adds a delicate fragrance that balances the richness of the cheeses.
;Resize,width=712;)
Continue building the parmigiana by adding another layer of thin zucchini slices, followed by ham, scamorza, mozzarella, béchamel, Parmigiano, and basil.Repeat the process until all the ingredients have been used, distributing the filling evenly between the layers.
Continue building the parmigiana by adding another layer of thin zucchini slices, followed by ham, scamorza, mozzarella, béchamel, Parmigiano, and basil.Repeat the process until all the ingredients have been used, distributing the filling evenly between the layers.
;Resize,width=712;)
For the final layer, arrange the remaining zucchini slices neatly over the surface. Add the reserved mozzarella and scamorza, cutting them into small pieces so they melt evenly across the top. Finish with a generous sprinkling of grated Parmigiano Reggiano, which will help create a beautifully golden crust as the dish bakes.
For the final layer, arrange the remaining zucchini slices neatly over the surface. Add the reserved mozzarella and scamorza, cutting them into small pieces so they melt evenly across the top. Finish with a generous sprinkling of grated Parmigiano Reggiano, which will help create a beautifully golden crust as the dish bakes.
Preheat the oven to 375°F (190°C) using the conventional, non-fan setting. Once the oven is hot, place the baking dish on the middle rack.
Bake the white zucchini parmigiana for approximately 30–35 minutes.
;Resize,width=712;)
Preheat the oven to 375°F (190°C) using the conventional, non-fan setting. Once the oven is hot, place the baking dish on the middle rack.
Remove the parmigiana from the oven and allow it to rest for 10–15 minutes before slicing. This step is especially important because the zucchini release moisture during cooking, and the melted cheeses need a little time to settle.
;Resize,width=712;)
Bake the white zucchini parmigiana for approximately 30–35 minutes.
Once rested, cut the creamy zucchini parmigiana into generous squares and serve warm. Each portion should reveal delicate layers of tender zucchini, savory ham, melted cheese, and silky béchamel, finished with a delicious golden crust.
;Resize,width=767;)
