Zucca Alla Parmigiana

By Giuseppina and Vittorio De Bortoli - A family favourite
Feature recipe for March 2015

Serves 4-6
  • 1kg pumpkin flesh, sliced
  • 4 eggs, lightly beaten
  • 2 cups dry breadcrumbs
  • 250g unsalted butter
  • ½ cup Parmesan, grated
  • Sauce
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 x 400g can peeled tomatoes
  • 2 tsp tomato paste
  • 1 tbsp basil, chopped
  • 1 tbsp parsley, chopped
  • salt and pepper

Preheat oven to 180˚C. For the sauce, first heat the oil in a medium size saucepan. Add onion and garlic and sauté until the onion is clear, not browned. Stir in the other ingredients, bring to the boil and simmer for 10 minutes. 

Grease an ovenproof dish with butter. Dip the sliced pumpkin in egg and then breadcrumbs. Shake off excess. Melt butter in a large fry pan over a moderate heat. Cook pumpkin slices in batches until golden brown on both sides. Layer the pumpkin into the baking dish, alternating with the sauce, seasoning and grated Parmesan cheese. Finish with sauce on top and sprinkle with cheese. Bake in oven for 30 minutes or until golden on top. 

Enjoy with La Boheme Act Three Pinot Gris and Friends - This Pinot Gris and Friends is gently aromatic with characters of pear and honey and a soft, refined textural palate with balanced acidity.

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