White zucchini parmigiana

(Serves 4, 20 cm baking dish)

• 700 g (1 lb 9 oz) zucchini, sliced
• flour, as needed (for coating slices)
• olive oil, as needed
• salt, to taste
• 200 g (7 oz) Grana Padano, grated
• 470 g (1 lb 1 oz) provola, sliced

For the aromatic béchamel:

• 60 g (2 oz) butter
• 1 L (1 qt) whole milk
• 60 g (2 oz) all‑purpose flour
• 50 g (1.8 oz) spring onion, finely chopped
• fresh rosemary, to taste
• salt, nutmeg, black pepper, to taste

• Slice the zucchini lengthwise to 1/8 inch (2–3 mm) using a mandoline.
• Heat a grill pan and cook the slices on both sides for a few minutes until marked, being careful not to break them. Set aside.
• Slice the provola into 1/8–1/6 inch (3–4 mm) slices.
• Wash and trim the spring onion, then slice it finely.
• Heat the milk in a saucepan. In a separate pan, melt the butter and add the chopped onion. Sauté until golden.
• Sprinkle in the flour and whisk to make a smooth roux.
• Slowly pour in the hot milk while whisking to avoid lumps. Cook over low heat, whisking, until the béchamel thickens.
• Season with salt, nutmeg, and black pepper.
• Stir in chopped rosemary, then set the béchamel aside.
• Grease a 20 cm (8 inch) baking dish with olive oil.
• Spread a thin layer of béchamel on the bottom.
• Layer grilled zucchini slices evenly across the bottom.
• Add another spoonful of béchamel and spread it gently.
• Sprinkle with a couple tablespoons of grated Grana Padano.
• Add slices of provola.
• Repeat the layers in this order (zucchini, béchamel, Grana, provola) for 6–7 layers.
• Finish with a final layer of zucchini, a generous coating of béchamel, and a last handful of Grana Padano.
• Bake in a preheated oven at 350°F (180°C) for about 30 minutes, or until a golden crust forms on top.
• Let rest for 15 minutes before slicing and serving.