Pan-Fried Zucchini Focaccia is a quick and delicious recipe, ready in just minutes with no resting time. To make them at home, simply blanch the zucchini, puree them with an immersion blender, and then combine them in a bowl with the flour, Greek yogurt, extra virgin olive oil, salt, and instant baking powder.
Once cooked on the stove until golden and fragrant on the outside and soft on the inside, you can choose whether to bring them to the table to enrich the bread basket or to fill them at the beginning of the meal or at brunch time with a wide variety of ingredients: tomato, mozzarella and arugula, robiola and bresaola, stracchino and grilled eggplants, smoked salmon and guacamole, and so on.
For a quicker variation, you can grate the raw zucchini and add them to the mixture without blanching them, or you can flavor everything with your favorite spices and aromatic herbs, such as turmeric, curry, thyme, chives or chopped fresh mint.
Ingredients
How to Make Pan-Fried Mini Zucchini Focaccia
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To prepare the pan-fried zucchini focaccia, first trim the zucchini, then cut them into 3-4 pieces and blanch them in lightly salted boiling water for 6-7 minutes.
To prepare the pan-fried zucchini focaccia, first trim the zucchini, then cut them into 3-4 pieces and blanch them in lightly salted boiling water for 6-7 minutes.
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Once the time has passed, drain them, transfer them to a blender jug and puree them with an immersion blender.
Once the time has passed, drain them, transfer them to a blender jug and puree them with an immersion blender.
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Collect the sifted flour, baking powder, Greek yogurt, 20 ml of extra virgin olive oil and 4 g of salt in a large bowl, then pour in the zucchini puree.
Collect the sifted flour, baking powder, Greek yogurt, 20 ml of extra virgin olive oil and 4 g of salt in a large bowl, then pour in the zucchini puree.
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Mix the ingredients with a spoon.
Mix the ingredients with a spoon.
Continue kneading with your hands until you obtain a smooth and homogeneous dough.
Continue kneading with your hands until you obtain a smooth and homogeneous dough.
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Divide the dough into many portions of the same weight, then shape them into balls and flatten them slightly to form the focaccias.
Divide the dough into many portions of the same weight, then shape them into balls and flatten them slightly to form the focaccias.
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Place the focaccia in a non-stick pan in which you have heated a drizzle of extra virgin olive oil, then let them cook over medium-low heat and covered with a lid for 6-8 minutes.
Place the focaccia in a non-stick pan in which you have heated a drizzle of extra virgin olive oil, then let them cook over medium-low heat and covered with a lid for 6-8 minutes.
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When they are golden and fragrant, turn them over gently with a spatula and continue cooking on the other side.
When they are golden and fragrant, turn them over gently with a spatula and continue cooking on the other side.
Once ready, arrange the pan-fried zucchini focaccias on a cutting board, bring to the table and serve.
Once ready, arrange the pan-fried zucchini focaccias on a cutting board, bring to the table and serve.
If you like, you can cut the focaccia in half and fill them with cherry tomatoes, mozzarella and arugula or with other favorite ingredients: they will be perfect to serve as an appetizer or for brunch.
If you like, you can cut the focaccia in half and fill them with cherry tomatoes, mozzarella and arugula or with other favorite ingredients: they will be perfect to serve as an appetizer or for brunch.
Storage Instructions
These pan-fried zucchini focaccias will keep at room temperature, tightly sealed in a paper bag, for up to 2 days. When ready to serve, we recommend briefly reheating them in the oven or air fryer to restore their crispy texture.
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