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Zucchine in carrozza, a recipe with delicious ingredients

Tiziana Colombo: per voi, Nonnapaperina

Recipe proposed by
Tiziana Colombo

Zucchine in carrozza
Recipes for intolerants, Italian cuisine
Gluten-free recipes
Lactose-free recipes
Vegetarian recipes
preparazione
Preparation: 01 ore 00 min
cottura
Cooking: 01 ore 00 min
dosi
Ingredients for: 4 people
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5/5 (1 Review)

Zucchini in Carrozza, the perfect appetiser

Using fresh ingredients and methods allows culinary traditions to be revitalised and enhanced. This culinary metamorphosis is best illustrated by the reimagining of the traditional “mozzarella in carrozza,” in which zucchini takes centre stage.

This dish combines the softness of melted cheese with the freshness and crunchiness of zucchini, offering a unique tasting experience. Let’s discover together how zucchini can transform a traditional appetiser into an innovative and delicious dish.

Zucchini in carrozza is a tasty and easy-to-prepare variant. We are used to imagining mozzarella in carrozza as standard rotisserie pieces, yet they can give life to particular versions that whet the palate and pique curiosity. In this instance, the originality comes from the addition of grilled zucchini, which forms an intermediary filler layer on top of the mozzarella slices.

The outcome is remarkable: the typical creaminess of the original zucchini in carrozza is enhanced by the crunchiness of the zucchini. The milder, “vegetable” undertones of zucchini are combined with the creamy richness of mozzarella.

When you are hosting family or friends or for other important occasions, I suggest you prepare zucchine in carrozza. When guests discover that the fillings are composed of components that ideally balance one another and give them a genuinely distinctive flavour, they will be pleasantly delighted.

 

Recipe zucchini in carrozza

Preparation zucchini in carrozza

  • To prepare the zucchini in carrozza, start by carefully washing the zucchini, then cut off the ends and slice them lengthwise, using a mandolin if possible. Cook the zucchini on the grill, turning them from one side to the other, then season them with oil, salt, fresh basil, and chopped garlic. Finally, give it a stir.
  • Half of the bread slices should be placed on a chopping board. Place the well-drained zucchini first, followed by a few thinly sliced, extremely dry mozzarella slices (you can wipe them with kitchen paper). Lastly, add a little pepper and salt.
  • Press the remaining slices together to ensure that everything sticks. Next, make a diagonal cut to create triangles.
  • Now dip the mozzarella in carrozza that you have prepared in the rice flour, then in the beaten eggs, and finally in the breadcrumbs. Once this phase is completed, let them rest in the fridge for 30 minutes.
  • Afterwards, apply a second breading without using flour. Allow it to rest for another thirty minutes.
  • Fry the mozzarella in carrozza in vegetable oil until they become golden. Finally, remove them with a slotted spoon and let them rest on absorbent paper before serving.

Ingredients zucchini in carrozza

  • 12 slices of crustless and gluten-free bread
  • 200 gr. of lactose-free mozzarella
  • 3 zucchini
  • q. b. of fresh basil leaves
  • q. b. of rice flour and breadcrumbs (optional)
  • 5 eggs
  • 1 clove of garlic
  • q. b. of extra virgin olive oil
  • q. b. of peanut oil for frying
  • a pinch of salt and black pepper

Which kind of zucchini is best for making zucchini in carrozza?

It is reasonable to wonder which of the many zucchini kinds available on the market is most suited for the recipe for zucchini in carrozza. The most popular option is the traditional green zucchini, which is native to southern Italy but is available nearly everywhere. They preserve a certain crunchiness while offering a balance between powerful flavour and sweet undertones.

However, you could also use yellow zucchini. In this case, you will get a slightly sweeter flavour and an even softer consistency. Furthermore, you could also use them raw, since they are often eaten like carpaccio (if they are cut thin).

The advice, however, is to experiment. The recipe is successful in any case, even if the flavour changes slightly between one variety and another.

With their vibrant colour and distinctive flavour, yellow zucchini can add a special touch to your dishes, making them not only visually appealing but also deliciously different.

We chose to use yellow zucchini as the main ingredient. In addition to having a slightly sweeter flavour than its green counterpart, yellow zucchini tends to have a slightly firmer texture when cooked, making it ideal for a variety of preparations.

But this zucchini is unique in more ways than just flavour and texture. Their vivid yellow hue may add vibrancy to any dish, elevating it from ordinary to remarkable. Picture the brilliant yellow zucchini popping against the other components on your dish, tantalising your taste buds even before you take a mouthful.

A recipe for those suffering from food intolerances?

It is worthwhile to look at how well this kind of zucchini works for intolerant people in general, celiacs, and others. In short, people with food intolerance issues should not eat this or any other variation. Actually, bread and flour are used to make the breading, and mozzarella also contains a lot of lactose.

However, nothing stops you from making changes and transforming this zucchini in carrozza into an anti-intolerance piece of rotisserie. Simply replace cereal-based foods with variants made with gluten-free flours. For this reason, opt for corn flour and rice flour, which work very well in this type of preparation. Alternatively, explore more exotic variants, such as buckwheat, teff, fonio, etc.

Use lactose-free mozzarella if you are intolerant to lactose; it has a little sweeter flavour than regular mozzarella.

 

Zucchine in carrozza

How do you make zucchini in carrozza? Here are some useful tricks

Though it’s one of the simplest rotisserie dishes to make, if you want perfectly cooked zucchini in carrozza, you should definitely take some care. Take care of the cooking first. Cooking must only take a few minutes, and the oil must only get to the smoking stage. Finally, let the fried food rest on absorbent paper to remove excess oil.

Another essential step is applying two breadings, which should be followed by a lengthy resting period in the refrigerator. By doing this, the components have more time to stabilise and produce perfectly stable and consistent zucchini in carrozza.

Furthermore, I advise against utilising the bread slices exactly as they are. After the layers are assembled, the edges must be removed since they may result in an opening during the frying process. Lastly, carefully arrange the components for the filling so that they stay together as much as possible and do not spill over. To do this, it is a good idea to press down firmly on the bread piece that covers the filling; this will help give the preparation some stability.

Zucchini in Carrozza FAQs

What does zucchini in carrozza mean?

“Zucchini in Carrozza” indicates a piece of rotisserie made with breadcrumbs stuffed with slices of mozzarella, breaded and fried. The phrase “in carrozza” refers to the mozzarella casing.

What to pair with Zucchini in Carrozza?

Zucchini in Carrozza, being a piece of rotisserie, pairs perfectly with pale and light beers. It can also be paired with wines; perhaps choose a white wine of Campanian origin.

Where does the mozzarella in carrozza come from?

In actuality, the Avellino region is where mozzarella for carrozza comes from, not Campania. But now, they’ve made their way across Italy and are a staple of the rotisserie there.

Do we have any recipes with mozzarella? Of course, yes!

5/5 (1 Review)
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