Zucchini panzerotti are very easy and tasty. It is the simple and unleavened reinterpretation of the the traditional fried panzerotto, the typical specialty of Apulian gastronomy, in Italy. In this recipe, the dough is based on semolina flour and grated zucchini, which give the final product a truly surprising fragrance and softness, and it is very quick to make, as it does not require the classic rest.
The stringy and tasty filling will literally leave you speechless. Serve zucchini panzerotti as an appetizer at a stand-up dinner or buffet and prepare them in large quantities because everyone will love them. So let’s see how to make perfect zucchini panzerotti.
With these quantities you will get about 6 to 8 zucchini panzerotti. To prevent the dough from sticking to the work surface, remember to sprinkle it with a little flour or semolina flour, and so that the filling does not come out during cooking, remember to seal the edges well with the help of the prongs of a fork.
In this recipe the zucchini panzerotti are fried in boiling oil but, if you want a lighter version, you can brush them with a drizzle of extra virgin olive oil and cook them in the oven at 350° F for about 20 minutes, or in any case until they are swollen and golden.
Depending on your tastes, you can vary the filling as you like. Instead of smoked scamorza cheese, you can add provolone cheese, mozzarella cheese for pizza or another stringy cheese. In case you want to use the fiordilatte, be careful to cut it into cubes and let them drain in a colander for at least 30 minutes. Instead of cooked ham, you can also use bologna, speck or salami. For a vegetarian version, don’t use meat and add some previously sautéed vegetables, some olives or a well-reduced and fragrant tomato sauce with oregano and basil.
If you liked this recipe, also try the unleavened panzerotti or use chocolate as filling to enjoy a sweet dessert.
The zucchini panzerotti can be stored in the refrigerator, closed in a special container with an airtight seal, for a maximum of 1-2 days. At the time of consumption, heat them in the oven or on a hot plate until the cheese is well melted.
Wash the zucchini, trim them and chop them with a grater (1).
Collect the zucchini in a colander, salt them lightly (2) and let them drain until they have lost most of the vegetation water.
Carefully squeeze the zucchini and mix them with the flour and baking powder (3), until the mixture is smooth and soft (if necessary, you can also add a drop of water).
Roll out the dough into a sheet about 5 mm thick (4).
Obtain many discs with a special mold of about 15 cm in diameter (5).
Stuff each disc with cooked ham and provolone cheese and seal the edges of the panzerotti well (6).
Fry the zucchini panzerotti in boiling seed oil until they are golden brown on both sides (7).
Once golden brown, drain zucchini panzerotti on a sheet of absorbent kitchen paper (8).
Salt the zucchini panzerotti and serve them very hot (9).