Ingredients:

  • 4 large Zucchini (approx. 1.2kg), sliced lengthwise into 1/4 inch planks
  • 1 tbsp Sea salt
  • 1 tsp Black pepper
  • 500g Crème fraîche
  • 1 clove Garlic, minced
  • 0.5 tsp Nutmeg, freshly grated
  • 300g Cooked ham (jambon blanc), thinly sliced
  • 200g Shredded Mozzarella cheese
  • 50g Grated Parmesan cheese

Instructions:

  1. Slice the zucchini. Use your mandoline or knife to cut the 4 large zucchini into 1/4 inch planks. Try to keep them uniform.
  2. Sweat the moisture. Place the planks in a colander and sprinkle with 1 tbsp sea salt. Let them sit for 10 to 15 minutes. Note: You'll see beads of water forming on the surface; this is exactly what we want.
  3. Dry thoroughly. Rinse the salt off briefly under cold water, then lay the planks on paper towels. Pat them until they are completely dry to the touch.
  4. Prepare the sauce. In your small bowl, whisk together 500g crème fraîche, 1 minced garlic clove, 0.5 tsp nutmeg, and 1 tsp black pepper until smooth and fragrant.
  5. Base layer. Grease your 9x13 dish. Spread a very thin layer of the crème fraîche mixture on the bottom to prevent sticking.
  6. Layer the zucchini. Lay the planks down, slightly overlapping, until the bottom is fully covered.
  7. Add protein and cheese. Place a layer of the 300g sliced ham over the zucchini, then sprinkle a handful of the 200g mozzarella.
  8. Repeat layers. Continue layering zucchini, sauce, ham, and mozzarella until you run out.
  9. Finish the top. End with a final layer of crème fraîche, the remaining mozzarella, and 50g of grated Parmesan until the surface is white and snowy.
  10. Bake. Place in a preheated oven at 400°F (200°C). Bake for 30–35 minutes until the top is golden brown and the zucchini is tender. | Fresh Method | Shortcut Method | Result Difference | |--------------|-----------------|-------------------| | Salting & Patting Dry | Using raw zucchini immediately | Fresh is firm; Shortcut is watery | | Fresh Nutmeg | Pre ground Nutmeg | Fresh is vibrant; Shortcut is muted | | Freshly Grated Parm | Canned Parmesan | Fresh is silky; Shortcut is grainy | Heavenly Italian Bagna Cauda Recipe: The Perfect Warm Garlic Dip — Discover my authentic italian bagna cauda recipe! This warm garlic dip is per...Zesty Lemon Chicken Pasta Primavera Quick Easy — Sunshine on a plate This Zesty Lemon Chicken Pasta Primavera is bursting with...Grilled Chicken Parmesan Ready in 30 Min — Master Grilled Chicken Parmesan with our quick recipe. This easy grilled chic... $img_2$