RUSTICELLA SPECK & ZUCCHINI 4 INGREDIENTS Ready in 20 minutes! br RUSTICELLA SPECK & ZUCCHINI 4 INGREDIENTS Ready in 20 minutes! br br You loved the version with potatoes, but this one with speck and zucchini will drive you CRAZY! br br It’s super EASY, delicious, and makes for a complete meal that's a bit out of the ordinary! In just 15 minutes, lunch or dinner (or even an appetizer) will be on the table… so, will you give it a try?? br br For this dish, I used Speck Alto Adige IGP Recla, sliced super thin, slightly salty and spicy, cold-smoked, and air-dried for at least 22 weeks! br br Leave a “LIKE” as your way of saying thank you ❤️ br br Save the recipe br br br Ingredients (for 1 tray): br 1 pizza base (or light puff pastry) br 90g speck br 140g light cheese (or mozzarella) br 1-2 zucchinis br Optional: br br Parmesan cheese br To taste: salt, pepper, extra virgin olive oil br Instructions: br Slice the zucchinis into rounds and season with salt, pepper, and extra virgin olive oil. br Prepare the pizza base (or puff pastry) in the tray, then layer with speck, cheese, and finally the zucchini. br For an even tastier result, sprinkle with Parmesan and bake in a preheated oven at 200°C (392°F) for about 25 minutes, placing it on the lowest rack; in the last few minutes, move the tray to the top rack to brown. br Slice and serve; trust me, there won’t be any leftovers! br MACROS (per slice, 16 of the tray): br 18.8g Carbohydrates br 14.2g Fat br 12.