Piadina with light mozzarella, grilled zucchini and pesto

Ingredients

For 1 serving

• Piadina1
• Light mozzarella70 g
• Zucchini150 g
• Basil pesto10 g
• Saltto taste

Contains: gluten, lactose, nuts,

In season: June – September

Method

1. Heat a griddle or ridged pan over high heat. Meanwhile wash and trim the courgettes and slice them thinly lengthways, about 3–4 mm.
2. Grill the courgettes for 2 minutes per side, until soft and marked with dark lines; salt them as soon as they come off the heat.
3. Slice the light mozzarella and blot it with kitchen paper to remove the whey.
4. Warm the piadina in a dry pan over medium heat for 1 minute per side and spread it with the pesto.
5. Fill half the piadina with the courgettes and mozzarella, fold over and heat for another minute per side over medium heat, until the mozzarella melts. Serve straight away.