Mozzarella in carrozza al verde with zucchini and basil pesto

Name: Mozzarella in carrozza al verde with zucchini and basil pesto
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 8
Ingredients: Homemade bread (Apulian type) 1.1 lbs; Mozzarella cheese (fiordilatte) 1.5 lbs; Zucchini 0.67 cup; Basil 0.1 oz; Almonds 0.1 oz; Pine nuts 1 tbsp; Parmigiano Reggiano PDO cheese (to grate) 0.4 oz; Pecorino cheese (to grate) 0.4 oz; Extra virgin olive oil 1 ½ tbsp; Fine salt 1 pinch; Garlic ½ clove; Basil 1 cup; Garlic ½ clove; Pine nuts 0.7 tbsp; Almonds 1 tsp; Parmigiano Reggiano PDO cheese (to grate) 1.2 oz; Pecorino cheese (grated) 0.5 oz; Extra virgin olive oil 3 ½ tbsp; Fine salt 1 pinch; Eggs (medium) 3; Whole milk 0.4 cup; Fine salt 1 pinch; Black pepper 1 pinch; Type 00 flour 1 ¼ cup; Vegetable oil 4 ¼ cups

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756

Calories per serving

Vegetarian

Energy Kcal 756
Carbohydrates g 56.1
of which sugars g 1.6
Protein g 22.8
Fats g 48.9
of which saturated fat g 12.44
Fiber g 2.8
Cholesterol mg 107
Sodium mg 983

Difficulty: Average
Prep time: 30 min
Cook time: 8 min
Makes: 8 pieces
Cost: Average

PRESENTATION

A fried mozzarella sandwich takes a whole new turn with this Ligurian spin known as mozzarella in carrozza al verde. Instead of just the usual gooey cheese between bread, this version layers in not one, but two kinds of green pesto. You get the punchy, herbal notes of a classic basil pesto from Genoa—famous all over Italy—and the lighter, slightly sweet flavor of a fresh zucchini pesto. Pretty much the best of both worlds in every bite. The bread gets dunked and fried until the outside is crispy and golden, while the inside stays moist with all that melted mozzarella and bright pesto. The result? A snack that's extra tender in the middle, but with that crunch people really really love about a good Italian fried cheese sandwich. Across Liguria, these sandwiches show up as one of those easy Italian recipes that people turn to for gatherings or just a little treat.

And look, folks sometimes mix it up even more, sliding in a bit of ham for another take on the mozzarella in carrozza recipe. But the green version? It is all about freshness—it feels almost like spring inside a sandwich. With those two pestos swirling together, every bite has something new going on: a little tangy, a bit creamy, definitely melty. Serve them up while they’re still hot, and you really get that mix of flavors and textures, from the crispy exterior to the tender heart. These sandwiches fit right in with traditional Italian street food and stand out on any table, whether you’re looking for fun Italian appetizer recipes or just want something simple but special. And listen, adding homemade pesto variations isn’t just for show—it actually brings out the Ligurian roots of this dish, making it feel local and super inviting. Once you bite in, you’ll see why folks keep coming back for this green twist on a classic. It's perfect for sharing with friends, offering a tasty contrast between the warm, gooey interior and the satisfying crunch of the fried bread. Seriously good. Enjoy it with a side of fresh salad or a light Italian wine for the full experience.

INGREDIENTS

756

Calories per serving

Ingredients for 8 Mozzarella: Homemade bread 1.1 lbs (500 g) - (Apulian type); Mozzarella cheese 1.5 lbs (360 g) - (fiordilatte)

For the Zucchini Pesto: Zucchini 0.67 cup (80 g); Basil 0.1 oz (3 g); Almonds 0.1 oz (3 g); Pine nuts 1 tbsp (10 g); Parmigiano Reggiano PDO cheese 0.4 oz (10 g) - (to grate); Pecorino cheese 0.4 oz (10 g) - (to grate); Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt 1 pinch; Garlic ½ clove

For the Basil Pesto: Basil 1 cup (25 g); Garlic ½ clove; Pine nuts 0.7 tbsp (7 g); Almonds 1 tsp (3 g); Parmigiano Reggiano PDO cheese 1.2 oz (35 g) - (to grate); Pecorino cheese 0.5 oz (15 g) - (grated); Extra virgin olive oil 3 ½ tbsp (50 g); Fine salt 1 pinch

For Breading and Frying: Eggs 3 - (medium); Whole milk 0.4 cup (100 ml); Fine salt 1 pinch; Black pepper 1 pinch; Type 00 flour 1 ¼ cup (150 g); Vegetable oil 4 ¼ cups (1 l)

Preparation

How to prepare Mozzarella in carrozza al verde with zucchini and basil pesto

To prepare the green mozzarella in carrozza with zucchini and basil pesto, start by making the Zucchini pesto: wash, trim, and grate the zucchini with a fine grater to make them as fine as possible 1, then place them in a sieve over a bowl, salt them, and let them drain from excess water for about 1 hour 2. In a food processor with blades, place almonds, pine nuts, basil, a pinch of salt, garlic, a drizzle of oil 3, and the grated cheese, blend everything to get a cream.

Then drain the grated zucchini and add them to the mixture in the processor, finish the pesto with a final round of blending until you have a smooth mixture 4. Transfer it to a bowl and proceed with the Genoese pesto (Pesto alla genovese): clean the basil leaves with a damp cloth, peel the garlic and place it in the mortar (alternatively, you can use the processor), along with the salt. Start pounding and when the garlic has turned into a cream 5, add the basil 6,

then crush the basil against the walls of the mortar, turning the pestle from left to right and simultaneously rotating the mortar in the opposite direction (right to left); continue like this 7 until a bright green liquid comes out from the basil leaves. At this point, add the pine nuts and almonds 8 and start pounding again to turn it into cream. Add the cheese a little at a time 9,

and finally the olive oil in a stream 10, always stirring with the pestle. Mix the ingredients well until you obtain a homogeneous sauce. Once ready, set the two pestos aside 11. Slice the loaf 12,

using a cookie cutter, cut out 16 circles of 3 inches in diameter avoiding the crust 13. Slice the mozzarella into slices 0.4 inches thick 14 and set it to drain. Fill half of the bread circles with zucchini pesto 15,

place a slice of mozzarella in the center 16, then fill the remaining bread circles with basil pesto 17 and mozzarella. Once you've finished assembling the mozzarella in carrozza, proceed to breading: beat the eggs with the milk 18 and add salt and pepper,

coat the mozzarella first in flour 19, making sure it adheres well on all sides, then in eggs 20, and again in flour 21.

Before frying them, coat them in the egg one last time 22: this double breading will prevent water loss during cooking. Heat the seed oil in a pan, monitor the temperature with a thermometer, and when the oil reaches 350°F-360°F, immerse the mozzarella in carrozza. Cook them on both sides until golden, drain them with a slotted spoon, and let them dry on a tray lined with paper towels (23-34). Enjoy the green mozzarella in carrozza with zucchini and basil pesto hot!