Zucca Parmigiana Recipe

Preparation Steps

1. 1

   Roast the Pumpkin

   Preheat the oven to 200°C (400°F). Cut the pumpkin in half, remove the seeds, and slice into wedges. Toss with olive oil, salt, and black pepper. Arrange on a baking sheet and roast for about 25-30 minutes or until tender and slightly caramelized.

2. 2

   Prepare Pomodoro Sauce

   While the pumpkin is roasting, heat the pomodoro sauce in a saucepan over medium heat. Simmer for about 10 minutes to enhance the flavors.

3. 3

   Make Pistachio Pesto

   In a food processor, combine chopped pistachios, basil leaves, minced garlic, and a pinch of salt. Pulse until finely chopped. Gradually add the olive oil until a smooth paste forms.

4. 4

   Prepare Fonduta

   In a saucepan, heat the heavy cream over low heat. Gradually add grated Parmesan cheese, stirring constantly until melted and smooth. Remove from heat.

5. 5

   Assemble the Dish

   In a baking dish, layer the roasted pumpkin wedges, followed by a layer of pomodoro sauce. Repeat the layering until all ingredients are used, finishing with pomodoro sauce on top.

6. 6

   Add Toppings

   Drizzle the pistachio pesto over the top layer and pour the fonduta evenly across the dish.

7. 7

   Bake

   Bake in the preheated oven for an additional 15-20 minutes, until bubbly and golden.

8. 8

   Serve

   Let cool slightly before serving. Cut into portions and enjoy!