A flourless version of piadina, made with thinly sliced zucchini and mozzarella which, when baked, become golden and firm rounds ideal for filling.
Wash the zucchini and slice them very thinly with a mandoline.
Transfer the sliced zucchini to a bowl and season with salt, pepper, and the spices you prefer.
Line a baking tray with parchment paper. Using the zucchini slices, form little rounds by overlapping the slices in a radial pattern, as if you were creating the base of a piadina.
Spread the grated mozzarella over each round; adjust the pepper and, if needed, add more spices to taste.
Bake in a preheated static oven at 200°C for 15-20 minutes, until the rounds are golden and firm.
Let them cool slightly before filling or folding the rounds.
Mandoline
Bowl
Baking tray
Parchment paper
Grater
Filling idea: porchetta, arugula and spreadable cheese, or tomato and tuna. If you want, I can also write you a caption for a post or reel.
Italia
