White Zucchini Parmigiana

Equipment Needed

4 medium-large zucchini, washed, trimmed, and sliced lengthwise into thin, uniform ribbons ( $1/8$ -inch thick)
8 oz deli-sliced ham or prosciutto, thinly sliced
3 cups low-moisture mozzarella cheese, freshly shredded
1 cup Parmigiano-Reggiano cheese, freshly grated
$1/2$ cup Italian seasoned breadcrumbs (or panko for extra crunch)
2 tablespoons fresh basil leaves, chopped (ideal if harvested fresh from your home garden!)
Salt and freshly cracked black pepper, to taste

Wash and dry your zucchini thoroughly. Using a mandoline slicer or a very sharp chef’s knife, slice the zucchini lengthwise into uniform, thin ribbons.
Lay the ribbons out on paper towels and lightly sprinkle them with salt. Let them sit for 15 minutes to draw out excess moisture, then pat them completely dry with clean paper towels. This crucial step prevents your baked parmigiana from becoming watery.

Place a medium saucepan over medium heat and melt the unsalted butter.
Add the minced garlic and sauté for about 30 to 45 seconds until fragrant, taking care not to let it brown.
Whisk in the flour continuously for about 1 minute to cook out the raw flour taste, creating a smooth blonde roux.
Slowly pour in the warm whole milk and heavy cream while whisking vigorously to prevent any lumps from forming.
Bring the mixture to a gentle simmer, stirring constantly until the sauce thickens enough to coat the back of a spoon (about 4 to 5 minutes).
Remove from heat, stir in half of the grated Parmigiano-Reggiano, a pinch of ground nutmeg, salt, and pepper until velvety and smooth.

Preheat your oven to 375°F (190°C). Lightly grease your 9×13-inch baking dish with butter or olive oil.
Spread a thin layer of the creamy white sauce across the bottom of the prepared baking dish.
Arrange a layer of zucchini ribbons overlapping slightly to completely cover the bottom.
Layer half of the sliced ham or prosciutto evenly over the zucchini.
Sprinkle a generous layer of shredded mozzarella and a dusting of Parmigiano-Reggiano over the meat, followed by another ladle of the white sauce.
Repeat the layers: zucchini, remaining ham, cheeses, and white sauce. Top with a final layer of zucchini ribbons.

Pour the remaining white sauce over the top zucchini layer, ensuring everything is well coated.
Sprinkle the remaining shredded mozzarella, Parmigiano-Reggiano, and the Italian breadcrumbs evenly across the top. Add a crack of black pepper.
Cover the baking dish tightly with aluminum foil (tenting it slightly so it doesn’t stick to the cheese).
Bake in the preheated oven for 30 minutes covered. Remove the foil and bake for an additional 12 to 15 minutes, or until the top is bubbling, golden brown, and crisp.

Remove the White Zucchini Parmigiana from the oven and let it rest undisturbed for 15 minutes. This resting period allows the layers to set properly, ensuring clean, beautiful slices when serving.
Garnish with freshly chopped basil leaves, slice into portions, and serve warm!

Moisture Control: Zucchini naturally contains a high water content. Salting and patting dry the ribbons before assembly is the secret weapon to achieving a rich, structured casserole rather than a soup.
Cheese Quality: Always grate your own mozzarella and Parmigiano-Reggiano from blocks if possible. Pre-bagged shredded cheeses often contain cellulose anti-caking agents that hinder proper melting and browning.
Customizations: Feel free to swap ham for roasted chicken breast slices or keep it entirely vegetarian by adding sautéed mushrooms and spinach between the layers.

Note: Nutrition values are estimated per serving based on 6 equal portions.