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Cooking + Entertaining

Zucchini medallions: the recipe for the fast and stringy second course

Zucchini medallions: the recipe for the fast and stringy second course

I zucchini medallions I’m a second dish simple and tasty, a variant of zucchini cutlets, enriched with a filling of baked ham e cheese. The courgettes will be cut into slices, stuffed and passed into one batter made with water, flour, eggs, extra virgin olive oil, instant yeast. They will be then cooked in a pan with a little hot oil. The end result will be courgette medallions golden on the outside and with a stringy filling and tasty: they will please a lot young and old. Here’s how to prepare them.

If you prefer, you can serve the zucchini medallions as well antipasto or prepare them for a aperitif.

For a lighter preparation you can cook the zucchini medallions baked: once the courgettes are stuffed, impale them in the flour, eggs and breadcrumbs, put the medallions on a baking sheet lined with parchment paper, add a drizzle of extra virgin olive oil and cook at 180 ° C for about 10-15 minutes.

If you liked this recipe, try the courgette cordon bleu or the courgette dumplings, stuffed with cream cheese.


For the batter

Extra virgin olive oil

Instant yeast for savory pies

How to prepare stuffed zucchini medallions

Cut the zucchini into thick slices 1.

In each slice open a pocket 2.

Fill them with ham and cheese squares (3).

In a bowl, put the eggs with the flour, water, salt, instant yeast and olive oil 4.

Stir until you get a smooth batter 5.

Flour the courgette medallions and then pass them in the batter 6.

Fry them in a pan with a drizzle of oil until golden brown 7.

The courgette medallions are ready to be served 8.


It is advisable to consume the zucchini medallions immediately after preparation. However, you can keep them for 1 day in the refrigerator, in an airtight container.

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