White Zucchini Parmigiana: Light and Irresistible Comfort Food

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## 🔪 How to Prepare It

1. **Slice the zucchini** thinly, lengthwise or into rounds. Lightly salt and let them sit to draw out moisture, then pat dry.
2. **Lightly grill or bake** the slices to reduce moisture and bring out their flavor.
3. **Layer in a baking dish**: Start with a little béchamel or ricotta at the bottom, followed by zucchini slices, a sprinkle of mozzarella, Parmesan, and herbs. Repeat until the dish is full.
4. **Top it off** with a generous final layer of cheese and bake until golden and bubbly — about 30–35 minutes at 375°F (190°C).
5. **Let it rest** for 10 minutes before serving to allow the layers to set.

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## 🧀 Customize It Your Way

* **Add sautéed mushrooms** or spinach for extra richness
* Use **almond or oat milk béchamel** for a dairy-light version
* Swap in **yellow squash or eggplant** for a colorful twist
* Add a hint of **lemon zest** for brightness

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## 🍽️ Serving Suggestions

White Zucchini Parmigiana pairs wonderfully with:

* A crisp green salad with lemon vinaigrette
* Crusty sourdough or garlic bread
* A chilled glass of white wine or sparkling water with herbs

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## 🌿 Final Thoughts

This **White Zucchini Parmigiana** is the perfect example of how comfort food doesn’t need to be heavy to be deeply satisfying. It’s elegant enough for guests, simple enough for a weeknight, and flexible enough to make your own.

So the next time you’ve got an abundance of zucchini, skip the red sauce — and go white instead. You might just find your new favorite comfort dish.

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Would you like a printable recipe card or step-by-step version of this dish? Let me know!