Stuffed zucchini pockets.
A simple, tasty, and irresistible idea for serving a light yet flavorful dish: stuffed zucchini pockets! This recipe, brought to life by oven-cooking the zucchinis into a crispy little pocket, is ideal for a quick dinner, a delightful appetizer, or even a dish to serve as finger food.
The procedure is easy and, instead of zucchinis, you can also use thinly sliced potatoes.
Your imagination will take care of the filling. You can use cured meats, smoked salmon, or make them vegetarian.
I, for instance, stuffed them with a mix of fresh mixed greens and prosciutto.
In short, these little “pockets” are a true concentrate of freshness and delicacy, perfect for any season.
Ready to discover how to prepare stuffed zucchini pockets? But first, check out the other interesting recipes.
READ THE NOTES AND VARIATIONS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: All seasons
Ingredients
- 1 zucchini
- 1.8 oz smoked scamorza cheese
- grated Parmesan cheese
- 2 tbsp breadcrumbs
- mixed salad greens
- 3.5 oz prosciutto
Tools
- Mandoline
Steps
Wash the zucchini, dry it, and trim the ends. Slice it into thin rounds but not too thin, or they’ll burn during cooking. Preheat the oven to 356°F.
Line the baking tray with parchment paper and arrange the zucchini as shown in the picture. Create 2 rectangles.
Season the zucchini with grated or finely chopped smoked scamorza cheese.
Sprinkle with Parmesan cheese and breadcrumbs.
Bake the tray and cook for about 20 minutes. The cheeses should melt and form a golden crust.
Let the zucchini rectangles cool slightly, then flip them over.
Lightly salt the rectangles.
Season with mixed greens and a drizzle of oil.
Add the prosciutto.
Fold the rectangles over themselves to form the pockets and serve.
Variations and notes:
The recipe for stuffed zucchini pockets is easily adaptable to your tastes. Instead of smoked scamorza, you can use other types of cheeses; the important thing is that, when melting, they create the bond that holds the zucchinis together and forms the crust.
With one zucchini, you can form 2 pockets.
