Crostoni di zucchine, pomodori e scamorza
Serves 4
Serves 4 as a light dinner accompanied by a salad or 8 as an antipasto
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  1. 500 g pane casareccio
  2. 2 small zucchini
  3. 1 ripe tomato
  4. 1 small scamorza
  5. EVOO q.b.
  6. Sea salt and freshly ground black pepper
  1. Trim the zucchini and cut in half lengthwise.
  2. On a cutting board, flat side down, slice the zucchini lengthwise into flat, thin slices.
  3. Toss slices with a bit of olive oil and a pinch of salt.
  4. On a charcoal or gas grill or using a grill pan ("la bistecchiera"), grill the zucchini slices, about 2 minutes on each side, until wilted and slightly charred.
  5. Season with salt and pepper to taste.
  6. Slice the bread into thick slices.
  7. Trim and slice the tomato and drizzle with oil and salt and pepper.
  8. Slice the scamorza.
  9. On each bread slice, layer the grilled zucchini, tomatoes, and scamorza.
  10. Set on a baking sheet and broil for about 5 minutes or until the scamorza is melted and slightly crusty and charred.
  11. Finish with a drizzle of oil and serve immediately, either whole or cut into smaller pieces.
  1. Buon appetito!
Welcome to Sulmona
Join Michelle in her tour of the market of Sulmona on July 4, 2015 – more info here

About The Author

Michelle Capobianco
Majella Home Cooking

A former corporate and security attorney, Michelle turned her passion for Italian gastronomy and culture into a "second-chance" career as a caterer, cooking teacher and blogger. Each summer she returns to Italy with her husband and three young sons to her family home in Salle, on her beloved Majella which she refers to as "star of my dreams, source of my inspiration and beloved summer playground"

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