Zucchini Piadina with Stracchino and Arugula

There’s something truly delightful about a piadina—a soft Italian flatbread filled with savory goodness. This Piadina with Zucchini, Stracchino, and Arugula recipe is an excellent option for a quick and satisfying meal. The combination of crispy zucchini, creamy stracchino cheese, and peppery arugula creates a fresh yet indulgent flavor profile. Whether you’re preparing a light lunch or a snack for a gathering, this dish is sure to impress.

What I love about this recipe is its simplicity and ease of preparation. It relies on fresh ingredients and requires little cooking time, making it perfect for busy days. The texture of the zucchini adds a delightful crunch, while the stracchino melts beautifully, creating a gooey filling that’s simply irresistible.

Why You’ll Love This Recipe

Quick and easy to prepare, making it perfect for weeknight dinners.
Fresh and seasonal ingredients that burst with flavor.
Versatile—customize fillings to suit your tastes.
Great for meal prep or serving at gatherings.
Perfectly crispy and golden on the outside with a creamy filling.

Ingredients

2 piadine (10 inches / 25 cm)
1 medium zucchini, thinly sliced (about 8 ounces / 225 grams)
4.2 ounces (120 g) stracchino cheese
1 handful of arugula (about 1 cup / 30 g)
Extra virgin olive oil, to taste
Salt, to taste

Kitchen Tools Needed

Non-stick frying pan
Spatula
Knife
Cutting board

Step-by-Step Instructions

Begin by washing the zucchini and slicing it into thin rounds, about 0.1 to 0.12 inches (2-3 mm) thick.
Heat a non-stick pan over medium heat and drizzle in some extra virgin olive oil. Once hot, add the zucchini rounds and season with a pinch of salt.
Cook the zucchini for approximately 5 minutes, stirring occasionally. You’re looking for a golden, crispy exterior while keeping them tender.
In another pan, lightly warm the piadine for a few seconds on each side to make them more flexible.
Generously spread the stracchino cheese over each piadina, ensuring an even layer for that creamy goodness.
Layer the cooked zucchini and arugula on one half of each piadina.
Fold the piadina in half, pressing down gently with a spatula to hold everything in place.
Toast the piadine in the hot pan for 2-3 minutes on each side until they are golden brown and crispy. Keep an eye on them to prevent burning.

Pro Tips

For an extra flavor kick, consider adding a sprinkle of black pepper or red pepper flakes when cooking the zucchini.
Make sure not to overcrowd the pan while cooking the zucchini; this helps achieve that perfect crispiness.
If stracchino is unavailable, you can substitute it with cream cheese or ricotta for a similar creamy texture.
Serve the piadine immediately for the best taste and texture, as they are best enjoyed hot and crispy.

Common Mistakes

Overcooking the zucchini can lead to a mushy texture; aim for a light golden color while still keeping them tender.
Skipping the warming step for the piadine can make them break when you fold them; take that extra moment.
Forgetting to check the piadine frequently while toasting can lead to burning; turn them carefully and keep an eye out.

Variations

Switch out zucchini for roasted red peppers or sautéed mushrooms for different flavors.
Add sliced prosciutto or salami for a meatier version.
Experiment with different greens, like spinach or baby kale, if arugula isn’t your preference.
Try drizzling some balsamic glaze over the finished piadine for added sweetness and acidity.

Serving Suggestions

Serve these piadine warm, cut in half, with a simple side salad for a delightful light meal. They are also perfect for picnics or as a snack while watching a movie.

Storage Instructions

If you have leftovers, store the piadine in an airtight container in the refrigerator for up to 2 days.

Reheating Tips

Reheat them in a pan over low heat to maintain their crispness, turning occasionally until warmed through. You can also use a toaster oven for a quick reheat.

Nutrition Estimate

Calories: 350 | Protein: 10g | Carbs: 40g | Fat: 18g

Recipe Summary

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Cuisine: Italian
Course: Main Dish
Calories: 350

Frequently Asked Questions

Can I make piadine from scratch?
Yes! Homemade piadine is delicious and can be made with flour, water, salt, and a bit of lard or olive oil.
Can I freeze piadine?
While fresh piadine is best, you can freeze them (before filling) and reheat on demand.
What else can I fill my piadine with?
The options are endless! Try various cheeses, vegetables, or meats based on your taste preferences.
Is stracchino cheese hard to find?
If you can’t find stracchino, look for any soft, spreadable cheese as a substitute.

Embrace the charm of Italian cuisine with this Piadina filled with zucchini, stracchino, and arugula. It’s a tasty way to bring a bit of Italy to your kitchen. Enjoy!