Lighter Zucchini and Potato Parmigiana: A Baked Delight for Health-Conscious Comfort

👩‍🍳 Instructions

1. 1

   Preheat oven to 200°C (390°F). Lightly brush two large baking sheets with olive oil.
2. 2

   Wash and thinly slice zucchini and potatoes into 2-3mm rounds. A mandoline works best for even slices.
3. 3

   Brush both sides of the sliced zucchini and potatoes with olive oil and season lightly with salt and pepper.
4. 4

   Arrange the sliced vegetables in a single layer on the prepared baking sheets. Bake for 10-15 minutes, or until tender and lightly golden. Remove from oven and set aside.
5. 5

   While vegetables bake, prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat.
6. 6

   Add the flour to the melted butter, whisking constantly for 1-2 minutes to form a smooth roux.
7. 7

   Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to coat the back of a spoon, about 5-7 minutes.
8. 8

   Remove béchamel from heat and season with salt, pepper, and nutmeg. Adjust seasoning to taste.
9. 9

   Reduce oven temperature to 180°C (350°F).
10. 10

    Assemble the parmigiana: Spread a thin layer of béchamel sauce on the bottom of a 9x13 inch (23x33 cm) baking dish.
11. 11

    Arrange a single layer of baked potato slices over the béchamel, overlapping slightly. Top with a thin layer of béchamel, a sprinkle of Parmesan, and some mozzarella.
12. 12

    Add a layer of baked zucchini slices, then another thin layer of béchamel, Parmesan, and mozzarella.
13. 13

    Repeat the layering process (potato, béchamel, cheese, then zucchini, béchamel, cheese) until all vegetables and sauce are used, finishing with a generous layer of béchamel and cheese on top.
14. 14

    Cover the baking dish loosely with aluminum foil and bake for 30 minutes.
15. 15

    Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
16. 16

    Let the parmigiana rest for 10-15 minutes before slicing and serving. Garnish with fresh basil or parsley if desired.