Pumpkin parmigiana, a very tasty and delicious first course with only 190 calories!

Pumpkin parmigiana is a very tasty second course, as it is very good despite the fact that the pumpkin should not be grilled or fried, which must simply be raw. Furthermore, this recipe (which remains soft and stringy by the way) is also relatively quick to prepare. So this means that it will not be absolutely necessary to spend too much time in the kitchen, which is certainly an advantage. For the filling you can use whatever you want and any low-fat cheese you like. But now let’s see the recipe!

The recipe for pumpkin parmigiana, a light and tasty first course

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: Serves 7-8
Calories: 190 calories per serving

Ingredients

• 1 kg of pumpkin (the weight also includes the peel)
• 350 g of light sliced ​​mozzarella or light béchamel
• 150 g of cooked ham
• 1 tablespoon of extra virgin olive oil
• 50 g of breadcrumbs
• 50 g of Parmesan
• Farina q.b.
• Thyme (alternatively you can replace it with parsley or rosemary)
• Sale q.b.

Preparation

1. To start, clean your pumpkin, then remove the seeds and peel it, then make thin slices no more than 5 millimeters thick , then flour them a little.
2. Now properly oil a pan measuring 20×30 , then lay a layer of pumpkin and sprinkle with Parmesan, add the ham, mozzarella or béchamel, a drizzle of oil and a pinch of salt (continue with this procedure until to run out of ingredients).
3. Now conclude by placing the pumpkin slices, the Parmesan cheese, the breadcrumbs, the pepper, the salt and a sprinkling of thyme (or parsley or rosemary).
4. At this point, cover the pan with a sheet of baking paper that has been properly squeezed out, if you wish you can also use aluminum foil, then cook in the preheated oven for 20 minutes at a temperature of 200°C.
5. Finally remove the parchment paper or aluminum foil, then put the parmesan back in the oven for another 20 minutes , after which as soon as the crust has formed on the surface, take it out, let it cool down and bring it to the table.