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Mint flavored battered courgette parmigiana on a parmesan cheese basket.

  • 200 g grated Parmigiano cheese
  • 40 g polenta flour
  • 400 g Orogel Battered Courgette
  • 200 g “Vacche Rosse” Parmigiano cheese
  • 20 g Vesuvio Piennolo cherry tomatoes
  • salt
  • pepper
  • mint of Pancalieri, a few leaves
  • 4 courgette of pumpkin flowers
  • extra virgin olive oil
  • 1 courgette flower
  • “Vitellotte" violet potatoes
Side Dishes


  1. Mix the grated Parmesan cheese with polenta flour. Pour the mixture in a hot non-stick pan until the bottom is covered. Detach the edges of the cheese disk and flip it to cook the other side. After a minute place the cheese disk on an upside-down glass or bowl and drape it giving a uniform shape with the hands. Once it’s cooled remove the basket.
  2. Prepare the parmigiana: put one layer of crispy battered courgette sticks seasoned with salt and pepper, a parmesan cheese large flake, a mint leave and 2/3 cherry tomato slices in a buttered aluminum mould. Repeat the layers until you reach the edge of the mould. Bake at 180°C for 6 minutes.
  3. Remove the parmigiana from the mould and put it in the parmesan cheese basket. Place a fresh courgette or pumpkin flower on it and drizzle with some extra virgin olive oil. Serve with cherry tomatoes after caramelizing them in the oven with icing sugar.
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