Preparation

1. 1

   Step 1 of 6: Wash the zucchini, trim them and slice them into thin rounds to obtain an even and compact base.

2. 2

   Step 2 of 6: Season them with salt, pepper and a drizzle of extra virgin olive oil, mixing gently.

3. 3

   Step 3 of 6: Arrange the rounds in a pan to form a compact disc and cook over medium heat until the base is golden.

4. 4

   Step 4 of 6: Lower the heat and add the scamorza or stringy cheese to one half of the flatbread, distributing it evenly.

5. 5

   Step 5 of 6: Fold the flatbread into a half-moon shape and let the cheese melt for a few minutes, until the inside becomes nicely stringy.

6. 6

   Step 6 of 6: Serve the zucchini flatbread immediately while very hot, cutting it in half if desired to highlight the stringy filling