Zucchini tacos with speck and scamorza are a delicious main course or appetizer, easy to make and very tempting.
The round zucchinis are sliced, breaded, and stuffed with a delicious filling; they are irresistible, egg-free, perfect for any occasion, and very easy to prepare.
Read how to make zucchini tacos with speck and scamorza with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 round zucchinis
- 5.3 oz speck (sliced)
- 5.3 oz scamorza (thinly sliced)
- 1.06 oz Parmesan cheese (grated)
- 2.82 oz breadcrumbs
- extra virgin olive oil
- salt
Preparation of Zucchini Tacos with Speck and Scamorza
On a flat plate, mix the breadcrumbs and grated cheese.
Wash the zucchinis and cut them into horizontal slices.
Brush them on all sides with a little extra virgin olive oil and coat them in the bread and cheese mixture, covering them completely.Arrange them on a baking sheet lined with parchment paper without overlapping.
Bake them in a preheated static oven at 356°F for fifteen minutes.
Remove from the oven and let them cool slightly.Fold each slice in half, filling them with some speck and some scamorza.
Place them in a baking dish, top with a drizzle of extra virgin olive oil, and bake again for about ten minutes, until the scamorza has melted.
Serve your zucchini tacos with speck and scamorza immediately, nice and hot.
Notes
If you love round zucchinis, don’t miss the collection Recipes with Round Zucchinis with many tasty ideas, easy and tempting to make with this particular variety of zucchinis: you can find it by clicking HERE.
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