The piadina pockets with zucchini and cheese are the perfect solution for anyone looking for a quick, tasty and strictly vegetarian meal. In this savory recipe, the thin and soft texture of the lard-free piadina encloses a melty filling of grated zucchini and fresh tomato. It is a delicious single-course dish suitable for any occasion: great hot and gooey straight from the pan, but also surprisingly good cold to take on a hike or to the office. The secret is the balance between the sweetness of the onion and the freshness of the raw tomato that gently cooks inside.
If you like tasty recipes try the vegan piadina, the potato piadina, the piadipizza or the flaky piadina.
HERE you can find all my savory tarts.
MORE RECIPES WITH ZUCCHINI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for preparing the zucchini and tomato piadina pockets
- 4 piadine (flatbreads) without lard (thin and soft)
- 4 zucchinis
- Half onion
- to taste salt and pepper
- 4 tablespoons extra virgin olive oil
- 2 tomatoes
- 12 slices cheese
Tools
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- Frying Pan
- Grater
Steps to prepare the piadina pockets
To begin, prepare the flavor base: finely chop half the onion and sweat it in a large skillet with the extra virgin olive oil and a splash of water so it doesn’t burn. While the onion becomes translucent, wash and trim the zucchinis, then grate them with a coarse grater. Add the grated zucchini to the onion, season with salt and pepper, and cook for about ten minutes over low heat. The zucchini should become tender and lose their excess water, forming a tasty, compact filling.
While the zucchini cool slightly, slice the tomatoes very thinly. Take your lard-free piadinas and place them on the work surface. In the center of each piadina, lay three slices of cheese to create a protective base. On top of the cheese, generously spread the zucchini mixture and finish by placing the fresh tomato slices. This layering will allow the cheese to melt on contact with the warm base during the final cooking.
Closing is the technical step that keeps the filling enclosed: fold the top and bottom edges inward of the piadina, then fold the two side edges inward, slightly overlapping them. Gently press with the palm of your hand to compact the pocket. This will create a sealed rectangular or square shape ready to be pan-fried without the filling leaking out.
Heat a nonstick pan with a drizzle of extra virgin olive oil. When hot, place the piadina pockets seam-side down to “seal” them immediately. Pan-fry the piadina for a couple of minutes per side over medium heat until the surface is golden and crispy. Serve your pockets hot to enjoy the melty effect, or let them cool if you prefer to eat them cold during an outdoor meal.
Tips for a perfect result
Elastic piadinas: Make sure the piadinas are fresh and soft; if they are too stiff, warm them for a few seconds before folding to avoid cracking.
Drying the zucchini: If the zucchini release too much water while cooking, increase the heat for the last two minutes to evaporate it completely, otherwise the piadina will become soggy.
Tomato slicing: Slice the tomato very thinly to avoid too much thickness, which can make closing the pocket difficult.
Tasty variations
Spicy version: Add a pinch of chopped chili to the zucchini while cooking for an extra kick.
Herb mix: Add fresh mint or basil to the zucchini for a typically summery and refreshing aroma.
Different cheeses: Try using a well-drained mozzarella or gorgonzola for a version with a stronger character.
Storage
In the fridge: You can store the cooked pockets in an airtight container for 24 hours.
Transport: If you take them out, wrap them in aluminum foil or parchment paper to maintain the structure’s compactness.
Now it’s your turn!
I bet you can’t wait to bite into one of these piadina pockets so rich and flavorful! It’s the ultimate dinner-saver recipe, don’t you think? Let me know in the comments if you preferred them hot and melty or if they became your travel companions for an outdoor lunch!
FAQ (Questions and Answers)
Can I bake them in the oven?
Yes, at 392°F for about 10 minutes, but in a skillet they remain decidedly more crispy and crunchy.
Which cheese is best to use?
A semi-melting cheese that is not too watery is ideal to prevent it from making the dough soggy.
Can I use whole wheat piadine?
Certainly, they work very well with this rustic filling of zucchini and onion.
