Pumpkin Parmesan, a Delicious Vegetarian Version

 Pumpkin Parmesan, a Delicious Vegetarian Version

Vegetarian pumpkin parmesan is a delicious and healthy version of the classic Italian dish, perfect for those seeking a flavorful, meat-free option. With succulent pumpkin slices topped with cheese, this recipe is irresistible and pleases all palates. Mouthwatering, isn't it?

Ingredients

900 g pumpkin

250 g fresh mozzarella cheese

70 g grated Parmesan cheese

Breadcrumbs (as needed)

Salt (as needed)

Pepper (as needed)

Olive oil (as needed)

Rosemary (or thyme)

Preparation

Cut the pumpkin into thin slices, then remove the peel and seeds (if necessary). If you prefer, bake with the peel on and remove it after cooking.

Place them on a baking sheet lined with parchment paper.

Drizzle with olive oil. Season with salt and pepper. Sprinkle with breadcrumbs.

Bake at 190° for 20 minutes. Remove and let cool.

Brush the pan with olive oil. Make the first layer of pumpkin, then slices of mozzarella (previously dried) and grated Parmesan cheese.

Repeat the operation, forming 4 layers. Finish with a layer of pumpkin, chopped mozzarella and grated Parmesan cheese. Finally, season with salt, a drizzle of olive oil and a little dried rosemary (or thyme).

Cover the pan with damp parchment paper (wet the paper and squeeze it afterwards). Bake at 200°C (preheated oven) for 25 minutes. Do not let the parchment paper touch the surface of the pumpkin parmesan, otherwise the mozzarella will stick.

Remove the parchment paper and continue cooking on the grill setting for 10 minutes.

The vegetarian pumpkin parmesan is ready. Enjoy!