RUSTIC PAN FLATBREAD with zucchini and cheese, a simple and tasty idea to make quickly with a bowl and a spoon, perfect for dinner.
Quick to prepare, the rustic pan flatbread is really delicious, stuffed with zucchini, provola, and parmesan, it’s a great main dish for lunch or dinner or as an appetizer.
The recipe for the rustic pan flatbread with zucchini and cheese is ideal if you’re looking for something tasty that is prepared in a short time, cooked in minutes without an oven, crispy on the outside and soft on the inside.
Great stuffed with zucchini but can be prepared by adding other ingredients like potatoes, ham, or with speck.
Join me in the kitchen today for rustic pan flatbread with zucchini and cheese!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 eggs
- 100 ml water
- 60 ml extra virgin olive oil
- 1 teaspoon instant yeast for savory preparations
- 200 g all-purpose flour
- 1 teaspoon salt
- 100 g zucchini
- 80 g provola
- 2 tablespoons parmesan
Steps
Place the eggs in a bowl, add water and oil, and work with a fork.
Add the flour with the yeast gradually and mix continuously with the fork.
Add the grated zucchini using a grater with large holes, then add the provola cut into pieces and mix.
Heat an oiled pan and pour the mixture, cook for about 7 minutes, then flip and cook the other side for another 7 minutes.
Bon appétit
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Also perfect baked in the oven at 350°F for 15-20 minutes, it’s crispy on the stovetop and really very good, you can vary the recipe by adding tuna or ham, speck, or mortadella, whatever you have in the fridge.
