Stuffed Zucchini Focaccia: a burst of flavor! Do you love zucchini? And are you looking for an easy and tasty recipe to bring to the table? Stuffed zucchini focaccia is perfect. A real triumph of flavor and texture: a slightly crispy base encloses a soft, gooey, and delicious filling that is hard to resist. Versatile and customizable: stuffed zucchini focaccia is ideal for a light yet tasty dinner. You can also prepare it in advance and serve it at room temperature or warm. A lighter alternative would be to spread the roll with light cheese and instead of ham, stuff it with turkey. Otherwise, the procedure is identical. Lately, these types of recipes are all over the web, like this crispy grated zucchini focaccia
- Difficulty: Very easy
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 344.87 (Kcal)
- Carbohydrates 22.27 (g) of which sugars 0.55 (g)
- Proteins 19.25 (g)
- Fat 20.50 (g) of which saturated 9.25 (g)of which unsaturated 5.31 (g)
- Fibers 0.92 (g)
- Sodium 1,041.97 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups water
- 2 3/4 tbsp extra virgin olive oil
- 1 1/2 cups all-purpose flour
- 2 tsp salt
- 1 egg (medium)
- 1 pinch pepper
- 1 onion
- 1 tbsp grated Parmesan
- 3.5 oz ham
- 10.5 oz mozzarella
Tools
- Parchment paper
- 1 Baking Tray
Steps
Let’s start with the focaccia roll. In a bowl, add the water and extra virgin olive oil.
Combine the flour and mix well until you form a homogeneous batter.
Add the egg
The grated zucchini
the pepper
Line the baking sheet with parchment paper and a drizzle of extra virgin olive oil.
Pour the mixture onto the baking sheet
Spread it well with a spatula until it’s fully covered.
Add the finely sliced onion
some Parmesan and a bit more extra virgin olive oil. Bake in a convection oven at 350°F for 30 minutes
Remove the roll from the oven, place a sheet of parchment paper on top, and start rolling the focaccia
that we will let cool well.
Once cooled, fill the focaccia first with ham
then with mozzarella
Start rolling tightly using the parchment paper
At this point, cut the roll into slices
If you want, you can enjoy it cold like this
Or heat it up for a few minutes in the oven with parchment paper at the base of the tray
If you want, you can serve them as if they were skewers.
