Parmigiana of pumpkin, zucchini and Asiago cheese with mountain chards


  • · Pumpkin with rind 1,2 kg
  • · Asiago cheese shavings 100 g
  • · Zucchini 50 g
  • · Grated Parmesan cheese 3 tablespoons
  • · Oil to taste
  • · Salt to taste
  • · Rosemary, thyme and marjoram


Wash the pumpkin, remove the rind and cut into half-centimeter slices. Place the slices on a baking tray covered with parchment paper and dress with a little oil, salt and rosemary. Bake in a hot ventilated oven at 250° for about 8 minutes; the pumpkin should not be allowed to split. Mix the Parmesan and Asiago in a bowl. Brush a medium-sized baking dish of about 20×24 cm with very little oil, place a layer of pumpkin, one of zucchini and mountain chards and one with the cheeses; make a total of 3-4 layers and finish with the pumpkin and Asiago shavings. Bake in a hot oven at 200° for about 20 minutes. Serve warm.


Bouquet Collection

Traminer Aromatico IGT Veneto


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