Baked Vegetable Parmigiana

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  • SERVINGS
    8

Italy’s simple, distinct cuisine has deep roots as far back as the Middle Ages.  World-wide, it is the most popular type of cuisine, and yet very often those hallmark dishes we love contain just a few ingredients.  Parmigiana is one such dish that sounds more elaborate than it is. Traditionally, this infamous dish was made with a filling of eggplant (often fried), cheese and tomato sauce and subsequently baked. Those who eat meat have fortified the dish with chicken or veal.

As a vegetarian, I’m always looking for ways to replicate meat-based dishes without significantly changing the overall flavors that make them distinct. Getting my kids to eat eggplant is impossible at this stage in our lives so I decided to use 2 varieties of Summer Squash as a base for my Baked Vegetable Parmigiana. I then layered the squash between homemade tomato sauce and freshly grated Cacique® Mozzarella cheese. Since every baked casserole should have the perfect fusion of melted and crunchy textures, I topped this dish with a mixture of Panko bread crumbs and Cacique® Cotija cheese and finished it with a light Cacique® Crema Mexicana drizzle.

Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.

baked-parmigiana-ingredients
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summer-squash
parmigiana

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