Zucchini and mozzarella sandwich
2 servings
20 minutes
A sandwich made of zucchini and mozzarella is an exquisite and light alternative to the traditional sandwich, combining the tenderness of baked zucchini with the creamy stretchiness of mozzarella. This recipe is inspired by a desire for healthy eating and the ability to find interesting alternatives to familiar dishes. Baked slices of zucchini replace bread, giving the snack softness and lightness, while melted cheese adds richness and depth of flavor. The sandwich is perfect for breakfast, a light snack, or even a festive table, delighting with its unusual texture and harmonious flavor combination. This dish is an excellent choice for those who appreciate the balance between healthiness and gastronomic pleasure.
1
Grate the zucchini and squeeze out the water. Add an egg, flour, salt, pepper and mix until smooth.
- Courgette: 2 pieces
- Chicken egg: 1 piece
- Wheat flour: 100 g
- Salt: to taste
- Ground black pepper: to taste
2
Divide the mass into four equal parts. Place on a baking sheet lined with parchment and flatten, forming rectangular pieces.
3
Bake at 220 degrees until golden brown. Flip the items to the other side and return to the oven.
4
Bring to readiness. Distribute the prepared mozzarella slices between each pair. Heat in the oven at 180 degrees for 7-10 minutes.
- Mozzarella cheese: 125 g
