Light vegetarian parmigiana

Ingredients for 4 persons

• 600 g pumpkin;
• a sprinkling of grated cheese;
• 4 tablespoons of EVO oil;
• 400 g primosale cheese.

Procedure

Clean the pumpkin by removing the seeds, filaments and outer peel, cut it into slices neither too thin nor too thick, wash it and salt it lightly.

Next, take a baking tin and cover it with the first layer of raw pumpkin. Add the previously diced primosale cheese. Proceed with another layer of pumpkin and complete your parmigiana by adding a sprinkling of grated cheese and raw, measured extra virgin olive oil.

Fill the baking tin with water until about halfway up the parmesan. Bake in a preheated ventilated oven, choosing a temperature according to your oven, until you see a nicely golden crust. Serve. Enjoy.