In Europe, it’s simple: they’re the same. “Parmesan” is just a nickname for Parmigiano Reggiano, a cheese steeped in centuries of tradition. Produced in Parma, Reggio Emilia, Modena ...
small to medium zucchini, egg, lightly beaten, almond flour (can also use fine polenta), grated parmesan cheese (can also replace with more flour), oregano, thyme, finely chopped or ground rosemary, ...
Cauliflower in a creamy sauce made of sharp cheddar cheese and monterey jack cheese is flavorful enough on its own, but if you are looking to add some spice, throw in some cayenne pepper or dijon ...