Parmigiana Bianca di Zucchine

Cheese an veg lovers rejoice. You could work your magic and do a few variations with this I am sure. An addition of fried mushrooms? Or why not add the slices of salumi you have in the fridge not getting eaten if you fancy a little meat? You could even make this with layers of pasta. Unleash that wild imagination.

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Ingredients below but head to REELS in instagram for the method https://www.instagram.com/the_little_italian_school/reels/

For the besciamella:

1/2 litre of milk

50gr butter

About 1/4 cup of 00 flour (but if it seems too thick to spread once cooked then just add a little more milk)

Salt and pepper to taste.

For the rest of the dish:

3 large zucchini (sliced long ways, and plced in to layers in a colander , with each layer getting a sprnkle of salt before the next is layed)

about 2 cups worth each of chopped or sliced mozarella, parmigiano and breadcrumbs (all ready to be sprinkled on the layers as you make them.

Cook on around 185 c - fan forced - for about 40 minutes or until bubbling and golden on top