Inspired by the classic Italian comfort of Parmigiana, this White Parmigiana (Parmigiana bianca di zucchine) re-imagines tradition with a lighter, creamier touch. By omitting the rich béchamel, I’ve let the delicate flavors of zucchini, potatoes, and (vegan) smoked salmon shine, each layer bound together with velvety soy cream and a generous dusting of Grana Padano.
The result? A harmonious, satisfying bake that feels both indulgent and refreshingly modern, perfect for those who crave the soul of Parmigiana without the heaviness.
The vegan lox option
For those seeking a plant-based twist, the world of vegan smoked salmon offers a delightful array of options. My personal favorite hails from Quebec, where a local producer crafts a remarkably convincing version using carrots, thinly sliced and cured to mimic the silky texture and smoky depth of traditional lox.
This innovative alternative not only brings a vibrant color and subtle sweetness to the dish but also aligns perfectly with the lighter, creamier profile of the White Parmigiana, making it a standout choice for both vegans and curious food lovers alike.
The ham option
A popular option for White Parmigiana is also to use ham (prosciutto cotto), one of simplest curated meats in Italy. This is a children’s favorite and you can easily sub the meat slices with any vegan alternative option.
