Pullastiello-style Zucchini

Name: Pullastiello-style Zucchini
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 14
Ingredients: Zucchini 3 ¼ cups; Smoked provola cheese 4.6 oz; Neapolitan salami (14 slices) 2.5 oz; Eggs 2; Fine salt to taste; Black pepper to taste; Type 00 flour to taste; Sunflower seed oil to taste

it de fr br es

515

Calories per serving

Energy Kcal 515
Carbohydrates g 35.2
of which sugars g 2.5
Protein g 18.7
Fats g 33.3
of which saturated fat g 8.05
Fiber g 2.3
Cholesterol mg 125
Sodium mg 623

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Makes: 14 pieces
Cost: Low

PRESENTATION

In Campania, they really know how to turn simple ingredients into something amazing, and zucchini pullastiello is a prime example. Really. This dish takes inspiration from the classic Neapolitan eggplant recipe but with zucchini for a fresh twist. What makes zucchini a pullastiello stand out? The double-frying action. First, you slice and fry the zucchini until it’s golden and crispy. Then it's stuffed with scamorza cheese and bits of Neapolitan salami, breaded and fried again. Seriously good. You get that crunchy outside while the inside stays melty and gooey—which is great.

In Naples, people love the mix of textures and flavors. Really, really love it. It fits perfectly with their street food scene. Eating this feels like a celebration, especially with that rich, savory scent coming off those hot, tender zucchini pockets. Grabbing a plate of this Neapolitan zucchini recipe is all about sharing something delicious with friends. The locals? They love using scamorza cheese for that extra flavor punch—it is way more savory than mozzarella and gets so gooey when hot. It mixes with the salty kick from real Neapolitan salami.

This kind of stuffed zucchini isn’t just any fried snack; it's layered, rich, and fills you up in the best way. Pretty much. You don’t just get crispy edges—you get that perfect bite with stretchy cheese and a bit of spicy meat, making every mouthful a little party. If you're exploring authentic zucchini recipes from Campania or just want something indulgent, these are the bites folks line up for at street food stalls. There's nothing complicated about it—just flavors done right, making this Italian zucchini dish a total crowd-pleaser.

Plus, it's a perfect example of how the Campanian love for fried, hearty foods continues to bring joy and satisfy cravings in the most delicious way possible. With every bite, you’re experiencing a bit of Naples' colorful street food culture, full of flavor and heart. For real.

INGREDIENTS

515

Calories per serving

Ingredients for 14 pullastiello zucchini: Zucchini 3 ¼ cups (400 g); Smoked provola cheese 4.6 oz (130 g); Neapolitan salami 2.5 oz (70 g) - (14 slices)

For breading and frying: Eggs 2; Fine salt to taste; Black pepper to taste; Type 00 flour to taste; Sunflower seed oil to taste

Preparation

How to prepare Pullastiello-style Zucchini

To prepare pullastiello-style zucchini, start by cleaning the zucchini 1, cut them diagonally into slices about 1/4 inch thick 2. Prepare for the first frying, immerse plenty of oil and bring it to 320°F, immerse a few pieces at a time 3.

In a couple of minutes, they will be golden brown 4, drain them on absorbent paper until all are cooked 5. At this point, slice the smoked provola into slices 1/8-1/6 inch thick 6. As you go, make sure to dry them with absorbent paper.

Also slice the cleaned Neapolitan salami, obtaining 14 slices about 1/16-1/12 inch thick 7. On a fried zucchini slice, add the broken provola 8 and the salami 9.

Close with another zucchini slice 10 and continue like this until you have 14 pieces in total 11. Break the eggs into a shallow, wide bowl, season with salt and pepper, and beat them 12.

Dip the stuffed zucchini first in the eggs 13 and then in the flour 14, ensuring it adheres well: it should be very compact. Place on a tray as you go 15.

Dip in the hot oil at 320°F, a few pieces at a time 16. In 3-4 minutes, they will be ready to drain 17, so continue until all the pullastiello-style zucchini are finished and enjoy them hot 18.