The vegetable panzerotti without yeast and cooked in a pan are a tasty and quick idea for dinner or a quick lunch. The dough is prepared in no time. It is rolled out, stuffed, and cooked in a pan. The filling? I grated some carrots and zucchini to be used raw. Nothing simpler. And they are delicious. Come on! Let’s prepare the vegetable panzerotti together: it’s a recipe you won’t let go!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 7/16 cup water
- 1/2 tsp salt
- 1 carrot
- 1 zucchini
- 1/2 red onion
- to taste extra virgin olive oil
Tools
- 1 Bowl
- 1 Rolling pin
- 1 Kitchen knife
- 1 Cutting board
- 1 Vegetable peeler
- 1 Frying pan
- 1 Coarse grater
Steps
Wash the zucchini and trim the ends. Peel the carrot and onion. Using a coarse grater, grate all the vegetables. In a bowl, mix the flour with the water, salt, and oil. Knead to form a soft dough. Cover it and let it rest for 15 minutes. After the resting time, divide the dough into four parts. Roll out the balls obtained with a rolling pin and fill them with the vegetables seasoned with a little oil and salt. Close the panzerotti, sealing the edges well, and cook them in a pan with a drizzle of extra virgin olive oil for 6/8 minutes on each side or until nicely golden. Serve hot.
