A light and tasty flatbread made with zucchini, seasoned with extra virgin olive oil, salt and pepper, and filled with stringy cheese. Perfect as a quick lunch, a delicious dinner or a healthy and satisfying idea to enjoy hot, with a golden texture on the outside and a soft, stringy interior.
Wash the zucchini, trim them and slice them into thin rounds to obtain an even and compact base.
Season them with salt, pepper and a drizzle of extra virgin olive oil, mixing gently.
Arrange the rounds in a pan to form a compact disc and cook over medium heat until the base is golden.
Lower the heat and add the scamorza or stringy cheese to one half of the flatbread, distributing it evenly.
Fold the flatbread into a half-moon shape and let the cheese melt for a few minutes, until the inside becomes nicely stringy.
Serve the zucchini flatbread immediately while very hot, cutting it in half if desired to highlight the stringy filling
It can be stored in the refrigerator, in an airtight container, for 1 day. Reheat it in a pan or oven before serving. It is advisable to eat it immediately after preparation to preserve the stringy center.
Italia, Toscana
| Energy (kcal) | 84.58 |
| Carbohydrates (g) | 1.31 |
| of which sugars (g) | 1.15 |
| Fat (g) | 6.31 |
| of which saturates (g) | 3.21 |
| Protein (g) | 5.17 |
| Fibre (g) | 1.07 |
| Salt (g) | 0.25 |
