Zucchini Con Grana Padanao (Layered Zucchini With Grana Padano)

READY IN: 35mins
Recipe by bluemoon downunder

Adapted from a recipe I found in the September-November 2008 issue of the Australian/Italian magazine 'italianicious: essence of Italy' magazine. I've not tried this recipe yet: I just discovered this magazine for the first time today. I've posted the recipe here for safe-keeping, so that I remember to try it.

Top Review by KateL

5 Stars, the prosciutto (subbed for the pancetta) and the finely grated grana padano really set this apart. This makes a large casserole; I used a lasagna pan to make sure I had room. I think one very large onion would be enough, and then it would have fit in a 2 1/2-quart casserole dish. Served with Recipe #286999 #286999, so the chopped onion blended in with the rice and the shrimp. DH is lukewarm on zucchini/courgettes in general, but when zucchini is dressed up like this, he loves it. I think there is enough to easily serve 6 people as a side dish. Thanks for posting. Made for Newest Zaar Tag.

Ingredients Nutrition


  1. Preheat the oven to 170°C.
  2. Add olive oil to pan and once it is heated, sauté the onions and garlic until they have softened, then place them in a large ovenproof dish.
  3. Cut the top and bottom from each of the zucchini, slice them lengthways and place them, slightly overlapping the slices, on top of the onions and garlic; layer the pancetta on top of the zucchini.
  4. Process the bread, rosemary and grana padano (or parmesan) in a food processor; when combined, sprinkle the mixture over the zucchini and pancetta.
  5. Drizzle a little oil over the top layer of the dish and bake for about 25 minutes.
  6. Serve warm.

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