Zucchini Calzone: the super easy, tasty recipe you’ll love

Total time: 60 Min
Difficulty: Low
Serves: 4 people
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By Cookist

A calzone is a turnover usually made from leavened dough and a filling. This zucchini calzone is made with 00 flour and zucchini. It’s stuffed with ham and delicious, stretchy provola cheese. Zucchini calzones make a great main dish when paired with a side salad. You can also enjoy it on its own as a light lunch, or even as a snack in-between meal.

Because they are so easy to eat, they also make great lunchbox meals. So, whether it’s for school or work, they are great to enjoy while on-the-go! The texture of the bread is soft and fluffy, while the filling is rich and meaty. To make it, you simply make a dough, roll it into circles, and fill. Once baked, they are ready to be enjoyed!

How To Make Zucchini Calzone

Start by making the dough. Wash the zucchini, grate it and squeeze it well in a clean kitchen towel. In a large mixing bowl, mix together the flour, salt and baking soda. Combine the dry ingredients with grated zucchini. Add a little water and knead to form a smooth dough.

Now create the calzones. Divide the dough into 4 parts, knead and stretch in a circle. Fill the dough with cheese and ham, then fold and join the ends of the dough well. Bake until golden and cooked through.


What To Serve With Zucchini Calzone

To serve the zucchini calzone as a main dish, serve it with a green side salad, or veggies.

You can also serve the calzones on their own with your favorite dipping sauce. Try any of the following: marinara sauce, tzatziki sauce, sweet chili sauce.


You can use any zucchini for this recipe—green and yellow.

If you use frozen zucchini, make sure to remove the water from it properly, as they often make the fritters watery.

Want more zucchini? Add grated and cooked zucchini to the filling too!

If you want more spice, you can add chopped chili to the filling.

If you cannot find scamorza or provola cheese in a store near you, you can also sue mozzarella or Swiss cheese. Any stretchy cheese will work well. Make the zucchini calzone vegan by omitting the cheese.

For best results, remove excess water from the grated zucchini—wring out the water by using a kitchen towel or potato rice!

Here are a few more delicious filling ideas:

  • Apple cubes with gouda
  • Spinach and Feta
  • Ham, cheese, tomato
  • Smoked chicken and feta
  • Tuna and roasted red pepper.

How To Store Zucchini Calzones

Store the zucchini calzones in the fridge for up to 3 days. Reheat in the oven for about 10 minutes for best results.

Can You Freeze Zucchini Calzone?

Bake and cool the calzones completely. Wrap with plastic wrap and freeze for up to 3 months.

Thaw on baking sheets and heat in the oven.

Flour 00
250 g (2 cups)
medium zucchini
200 g (1 1/2 cups)
cheese (scamorza, provola)
150 g (1 1/2 cups)
100 g (3/4 cup)
Baking soda
4 g (1 tsp)
Baking powder
4 g (1 tsp)
2 g (1/2 tsp)


Wash and the zucchini.

Squeeze it well in a soft cloth.

Mix flour, salt and soda.

Combine flour and grated zucchini, add a little water to get a fine dough.

Divide the dough into 4 parts, knead and stretch in a circle.

Fill the dough with cheese and ham, then fold and join the ends of the dough well.

Transfer each zucchini calzone on a baking tray lined with parchment paper.

Bake at 180°C for 30 minutes. Serve and enjoy!

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