Light zucchini focaccia, it’s light and delicious: I eat it all the time and I don’t gain half a kilo – iFood

recipe for zucchini focaccia
cake filled with zucchini – iFood.it

Pan-Fried Zucchini Focaccia is the perfect recipe for those looking for a tasty and quick alternative to the classic yeasted focaccia cooked in the oven: Here’s how to make it quickly and easily.

Zucchini, the protagonists of this recipe, are a light and versatile vegetable, rich in water, fiber, vitamins and mineralswhich contribute to the well-being of the body in both adults and children.

Yeast-free pan-fried zucchini focaccia is an excellent choice for those looking for a lighter and more digestible alternative compared to classic focaccia, without sacrificing taste and satisfaction on the palate.

This zucchini focaccia is a recipe that amazes with its simplicity and taste: it is ideal for a quick lunch, especially in the summer season, an outdoor picnic or as a delicious appetizer on special occasions.

Its easy preparation and versatility of ingredients make it perfect for everyone, from experienced cooks to beginners in the kitchen. Try it and let yourself be captivated by its unique taste and its soft and pleasant consistency.

Ingredients for Light Zucchini Focaccia

To prepare this delicious focaccia for 6 peopleYou will need:

  • 180 g of zucchini
  • 300 g flour 00
  • 50 ml of water
  • 5 g of salt
  • 1 pinch of pepper
  • 80 g cooked ham
  • 80 g of provola or galbanino
  • Extra virgin olive oil to taste
recipe for zucchini focaccia
rustic zucchini cake – iFood.it

How to make a light zucchini focaccia: step by step

The preparation is surprisingly simple and it only requires 20 minutes of time plus 15 minutes of cooking. Start by washing and finely grating the courgettes, then let them sit for 20 minutes to release the vegetable water. Squeeze them well with your hands and transfer to a bowl. Add flour, salt, pepper and a drop of oil, start kneading and gradually add water. The dough should be smooth and homogeneous. Take a 24 cm pan, oil it well and roll out half of the dough, with slightly moistened hands shape it to cover the entire surface. Add the ham and provolone, then cover with the rest of the dough.

Cover the focaccia and cook over low heat for 5-6 minutes on each side, flip it like an omelette. Serve hot, warm or even cold, depending on your preference. This focaccia keeps perfectly in the fridge for 2-3 days in a sealed container and is delicious even cold. The filling can be varied according to taste: experiment with different types of cheese, smoked meat or add vegetables for an even richer and more colorful version.

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