The pan-fried zucchini flatbread is a delicious savory pie crisp on the outside and creamy and gooey on the inside, a kind of no-knead focaccia that will be a hit. No kneading because you don’t need to knead anything, you’ll only need a pack of phyllo dough and you won’t even have to turn on the oven in this heat. Quick and delicious, the pan-fried zucchini flatbread is good hot or cold, a perfect second or single meal saver, also great for an appetizer, a party, or as a starter, it will be a hit!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 250 g phyllo dough (1 package, 10/11 sheets)
- 150 g scamorza cheese
- 100 ml milk
- 50 g Parmesan cheese
- 2 tbsp extra virgin olive oil
- 2 zucchini
- 1 egg
- to taste salt
- to taste black pepper
Steps
The pan-fried zucchini flatbread is very simple and quick to prepare, first put the milk, extra virgin olive oil, and the egg in a bowl and mix with a fork.
Clean the zucchini and grate them with a large-hole grater, pat them with kitchen paper to absorb excess liquids, add the grated scamorza cheese with a large-hole grater, grated Parmesan cheese, salt, black pepper and combine everything.
Brush the base of a pan with a little olive oil and place the first sheet of phyllo dough, brush it with the milk, oil, and egg mixture, cover with a second sheet of phyllo dough, brush it, more phyllo dough and proceed this way, making 6 layers of phyllo dough.
Fill the flatbread with the zucchini filling prepared earlier and level it well, cover with the phyllo dough, creating layers as you did before (alternating phyllo sheets, always brushing them with the mix). When making the last layer, brush the last sheet with the mix, fold the edges inward, and brush the pan-fried zucchini flatbread with the remaining mix, cover with the lid, and let it cook for 10/12 minutes, over medium-low heat.
Flip the pan-fried zucchini flatbread like an omelet and continue cooking, without a lid, for another 8/10 minutes, it should be golden.
Tips:
The pan-fried zucchini flatbread can be kept at room temperature for a few hours or in the fridge for a couple of days. I made it in a vegetarian version, but if you prefer, you can add cooked ham, speck, or other cold cuts as you wish. The package of phyllo dough I used had 11 sheets, if yours has 10, put 5 above and 5 below.
More recipes with phyllo dough HERE
More flatbread recipes HERE
