Ingredients
- Zucchini
2unit - Corn breadcrumbs
60g - Parmesan
60g - Eggs
2unit - Milk (including plant-based)
1unit - Speck or preferred cold cuts
100g - Scamorza
150g - Extra virgin olive oilas needed
- Saltas needed
Preparation
- STEP 1 OF 7
Cut the zucchini into fairly thin slices.
- STEP 2 OF 7
In a bowl, add the zucchini, a pinch of salt, a drizzle of oil, the breadcrumbs, the Parmesan, and mix everything together.
- STEP 3 OF 7
Beat two eggs with a cup of milk, add them to the zucchini, and mix well.
- STEP 4 OF 7
On the bottom of a baking dish, add a drizzle of oil and a sprinkle of breadcrumbs, pour half of the mixture.
- STEP 5 OF 7
Fill as desired, cover with the other half of the mixture, using a spatula to level it evenly.
- STEP 6 OF 7
Add a drizzle of oil on top, and if desired, another sprinkle of breadcrumbs.
- STEP 7 OF 7
Bake at 200 degrees for 20-25 minutes until golden brown.
Suggestions
Baking dish
Spatula
General Information
Storage notes
Consume immediately or store in the refrigerator for up to 2 days.
More information
You can customize the filling with other cold cuts or cheeses as you like.
Origin
Italia, Lazio
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 193.62 |
Carbohydrates (g) | 6.9 |
of which Sugars (g) | 1.85 |
Fat (g) | 11.99 |
of which Saturates (g) | 5.91 |
Protein (g) | 14.69 |
Fiber (g) | 0.52 |
Sale (g) | 0.45 |
- Proteins14.69g·43%
- Carbohydrates6.9g·20%
- Fats11.99g·35%
- Fibers0.52g·2%