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600 - Parmigiana bianca di zucchine...una storia a lieto fine! (contorno facile veloce e gustoso)

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🌍Authentic Italian recipe from a Italy-based creator — ingredients and steps translated below
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IlBoccaTV - Cucina toscana e italiana in vernacolo
IlBoccaTV - Cucina toscana e italiana in vernacolo
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Recipe Information

Recipe Available
Video-Specific Recipe

Zucchini, Parmesan & Basil Soup

Cultural Context

Originating from the Italian countryside, Zucchini, Parmesan & Basil Soup embodies the essence of summer produce. Traditionally made to utilize the abundant zucchini harvest, this soup is a celebration of fresh flavors and simple ingredients. Its creamy texture and aromatic basil make it a beloved dish in many Italian households, often enjoyed as a light dinner or starter. Today, variations exist worldwide, with some adding different herbs or spices to suit local tastes.

ItalianITmain
45 min
medium
6 servings
Servings4
1 kg zucchine
250 gr scamorza affumicata
200 gr mozzarella
150 gr parmigiano grattugiato
250 ml panna fresca
un ciuffo di basilico
150 gr prosciutto cotto
sale e pepe q.b
noce moscata
olio extravergine d'oliva

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

1

Preheat the oven.

2

Slice the zucchine and layer them in a baking dish.

3

Add layers of scamorza, mozzarella, and prosciutto between the zucchine.

4

Sprinkle grated parmigiano and add a layer of fresh cream.

5

Season with salt, pepper, and nutmeg.

6

Top with fresh basil and drizzle with olive oil.

7

Bake until golden and bubbly.

Cooking Techniques

sautéingblending

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

milk

Also Known As

Zuppa di ZucchineZucchini Soup
Local Name: Zuppa di Zucchine, Parmigiano e Basilico

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