vegetable stuffed bread recipes with Zucchini is a tasty and easy recipe to make, perfect for everyday lunch and dinner. The ingredients you need are few and simple: just flour, water, a sachet of Brewer’s Yeast a little olive oil, and in a few gestures you will prepare vegetable stuffed bread recipes with Zucchini! But to make this flatbread really tasty is its filling with zucchini and stringy mozzarella … real goodness! The variants for the filling, however, are endless: mozzarella can be replaced with scamorza, provolone or other spun paste cheeses, while zucchini with other vegetables, such as eggplants or peppers… it all depends on what you find in the fridge!
Do you want other ideas? Vegetables can be replaced with cured meats, such as ham or bacon, thus transforming this flatbread into a more rustic version! In short, starting from this recipe you can cook a different flatbread every time. Let me know in the comments if you will prepare it and with which ingredients you have enriched it!
Preparation time: 30 min
Cooking time: 25 min
Ready in: 55 mins
For portions: 8
INGREDIENTS vegetable stuffed bread recipes with Zucchini
FOR THE MIXTURE:
500 g 00 flour
250 ml of water
Brewer’s yeast 7 g
2 tbsp olive oil
2 teaspoons sugar
1 teaspoon full salt
FOR THE STUFFING:
Salt and Pepper To Taste.
Olive oil to taste
300 g mozzarella for pizza
Amount per serving
% Daily Value*
Total Fat 8.4g 11%, Saturated Fat 2.1g 10%, Cholesterol 6mg 2%, Sodium 80mg 3%, Total Carbohydrate 51.2g 19%, Dietary Fiber 3g 11%, Total Sugars 3.3g, Protein 12.4g, Vitamin D 0mcg 0%, Calcium 37mg 3%, Iron 3mg 19%, Potassium 398mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Preparation vegetable stuffed bread recipes With Zucchini
Put the flour, sugar and the Brewer’s Yeast in a large bowl, then mix with a fork to mix the dry ingredients. Now add the water and oil and start working with the help of a fork or spoon. When the dough has taken consistency, transfer it to the pastry board, add the salt and work it by hand as long as necessary to obtain a smooth and homogeneous dough. For a soft and fluffy result of the flatbread, I advise you not to add more flour on the pastry board during processing.
Transfer the dough into a bowl, make the classic cross cut, cover with plastic wrap and let it rise for 2 hours or at least the time necessary to double it in volume.
While the dough rises, let’s take care of the filling. Slice the courgettes into thin slices with the help of a mandolin. In a large pan, heat a drizzle of olive oil, then add the courgettes, adjust them with salt and pepper according to your tastes and sauté them on high heat for 5 minutes, stirring constantly. It is not necessary to cook the courgettes completely since they will finish cooking in the oven in the flatbread. Cook the zucchini and let them cool.
Once the dough is leavened, put it on a lightly floured work surface, divide it in half and work each dough with a rolling pin until you get two regular disks.
Cover the first dough disk with a circular baking pan with a diameter of 26 cm, taking care to slightly overheat it.
Start stuffing the flatbread with half the courgettes sautéed in a pan, then make a layer with slices of mozzarella and finally cover everything with the remaining zucchini.
Cover everything with the other disk, then seal the two doughs forming a cord; in doing this, do not hesitate to eliminate any excess dough. Brush the flatbread with a little olive oil, then pierce the surface with the prongs of a fork. Let the flatbread rise for another 30 minutes. Once the second leavening is over, bake the flatbread in a preheated static oven at 180 degrees for 25 – 30 minutes.
Here are the vegetable stuffed bread recipes with Zucchini served on the table! I advise you to let it cool about ten minutes before slicing and tasting it.