Eat them hot, just fried. The zucchini in carriage I am a really greedy whim. They are prepared like the most classic mozzarella in a carriage, adding a few slices of vegetables in the stringy filling. Try them now as starter or snack!
Ingrediants
- 12 slices of bread without crust
- 200 g of mozzarella
- 3 courgettes
- fresh basil
- Flour
- bread crumbs
- 5 eggs
- extra virgin olive oil
- peanut oil for frying
- salt
- pepper
- 1 clove of garlic
Once they try, they will probably become your workhorse for dinners with friends or with the family. These zucchini in carriage, in fact, they are a really greedy idea for one variant with vegetables mozzarella in carrozza, as are mozzarella in carrozza with mint aubergines.
They are prepared like the classic recipe: the slices of courgette previously grilled and flavored with extra virgin olive oil, pepper, salt, basil and garlic are added to the fiordilatte mozzarella filling. All breaded and then fried.
A vegetarian appetizer that you can customize at will: for example by putting another stringy cheese, such as provolone or by adding del baked ham, for a richer filling. A easy recipe that everyone will like!
OTHER TASTY RECIPES: Skewers of mozzarella in carrozza, Panzerotti with mozzarella, olives and endive, fried Panzerotti
How to prepare: Zucchini in a carriage
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
45 min
- Resting place
- Fridge
- Rest time
-
60 min
- Portions
-
4
How to prepare: Zucchini in a carriage
To prepare the courgettes in a carriage, first wash the courgettes, trim them and then cut them into medium-thin slices with a mandolin. Grill them on both sides, then season them with olive oil, salt, pepper, fresh basil and minced garlic. Let it flavor.
Place half of the slices of bread on a cutting board. First arrange the courgettes well drained from the sauce that has flavored them and then a few slices of mozzarella cut thin and dabbed with kitchen paper. Salt and pepper.
Close with the remaining bread, then press lightly to make it adhere. Cut diagonally so that you get 2 triangles for each square. Pass them first in the flour and then in the beaten eggs.
Finally, bread them in breadcrumbs. Let it rest for 30 minutes in the refrigerator. Once firm, repeat the breading operation a second time, but without the flour, then first in the egg and then in the breadcrumbs. Let it rest for another half hour in the fridge.
Fry the triangles at 170 ° C in boiling peanut oil until golden. With the help of a slotted spoon, place the courgettes in the carriage on kitchen paper or fried paper, to eliminate residual oil. Serve immediately.
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