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Recipe by Emporion
Zucchini focaccia is a delicious appetizer of Ligurian origin. It is a soft dough enriched with fresh zucchini and stringy mozzarella. Perfect to enjoy both hot and cold.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Put the cleaned and sliced zucchini in a bowl
Step 2 of 3: Add the mozzarella, roughly chopped, 3 tablespoons of oil, torn basil, chopped parsley, salt and pepper to taste, and mix well
Step 3 of 3: Roll out the dough in a baking tray greased with the remaining oil, spread the zucchini on top and bake in a hot oven at 200 degrees for 20-25 minutes
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving139 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,985 kJ475 kcal | 1,433 kJ343 kcal |
| Fat | 13.3 g | 9.6 g |
| of which saturated fatty acids | 4.63 g | 3.34 g |
| Carbohydrates | 72.95 g | 52.67 g |
| of which sugars | 2.45 g | 1.77 g |
| Fibre | 1.76 g | 1.27 g |
| Protein | 19.39 g | 14 g |
| Salt | 0.07 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
