FLATBREAD ROLLS WITH ZUCCHINI and speck, an easy and quick recipe in a pan, perfect idea as an appetizer, finger food for parties or a summer dinner.
Easy to prepare, the flatbread rolls with zucchini and speck are perfect to enjoy as an appetizer, they are made in a few minutes and are reheated in a pan, soft and tasty.
The recipe for flatbread rolls with zucchini is very simple, you cook the zucchini in a pan then stuff the flatbreads and reheat in a pan to melt the cheese, but you can also leave them cold.
Of course, you can stuff them as you prefer, great with bresaola, with mortadella, or with tuna and cream cheese.
Join me in the kitchen today, there are flatbread rolls!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 flatbread
- 3.5 oz zucchini
- 2.8 oz speck
- 3.5 oz provola cheese
- 1.1 oz arugula
Steps
Trim the ends of the zucchini, wash them well, then slice them thinly with a knife, do not use a potato peeler, alternatively, you can grate them and cook in a pan with oil and a lid on top.
Lay a flatbread on the work surface and fill with speck, cooked or grated raw zucchini, arugula, and sliced provola cheese.
Roll it up and place it in the pan where you cooked the zucchini and cook a bit with the lid closed, turning for a few minutes.
Then cut the flatbread into 6 pieces and serve.
Bon appétit
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Great stuffed either cooked or raw, perfect with whatever you have in the fridge, eggplant, peppers, coconut ham, cured ham, provola or spreadable cheeses like cream cheese, ricotta or robiola or feta, corn, and tuna for a fresher and more summer version.
For the recipe, I used ready-made flatbreads; obviously, you can also prepare them at home HERE
