Hi Titus,

This isn't the exact recipe you asked for, but maybe you can work with it if someone doesn't have the recipe you're looking for. To use zucchini in place of the broccoli in this recipe I would cut the zucchini or shred it (whichever way your Mother did it) and saute the zucchini in olive oil (seasoned with a little chopped garlic). I think if you try to use the zucchini without precooking you'll have problem with too much moisture coming out of it as it cooks in the dough. I'll post a couple alternate recipes in another message. Also, if you search our site for calzone you'll find several recipes previously shared.

Happy Cooking!

Betsy
recipelink.com

Calzone Di Broccoli
rec.food.recipes/Rebecca Radnor (1995)

Dough

4 cups flour
1 tsp. salt
1 1/2 tsp. sugar
1 tbsp. extra virgin olive oil
1 package dry yeast
1 1/2 cups warm water, divided
1 tsp. olive oil

Proof the yeast by blending it with 1/4 C warm water. Let stand until it bubbles.

Combine flour, salt and sugar. Add 1 tbsp. olive oil, blending by rubbing the mixture between the palms of your hands. Make a well in dry ingredients. Add yeast mixture and work in by hand. Add remaining water, gradually. Blend well and gather up.

Place 1 tsp. of olive oil on a wooden board. Knead dough on board until smooth and satiny. Place dough in a deep bowl and cover with apiece of plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk. Punch down and knead for a minute. Divide into six equal parts. On a floured board, roll out each section into an 8x10-inch rectangle.

About 30 minutes before dough has finished rising, prepare filling.

1 1/2 medium heads broccoli
2/3 cup chopped provolone cheese
1/3 cup grated mozzarella cheese
1/4 cup parmesan cheese
1 clove garlic minced
1 cup mild Italian sausage, chopped up, browned and drained
1/4 cup olive oil
salt and pepper to taste.

Glaze
1 egg
1 tbsp. water

corn meal

Clean and wash the broccoli. Separate stalks. Soak in cool water with 1 tsp. salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop. Place in a large bowl.

Add cheese, garlic and sausage, salt and pepper and mix well. Divide into six equal portions.

On the long side of the dough, place about 2/3 C (tightly packed) filling in a strip 1 inch away from three edges of the dough. Flatten and smooth out the filling with a spoon. Brush 1/2 inch of edges of complete dough with the egg mixed with the egg. Fold the empty side of the dough over filling to evenly meet the edges on the other side. Tamp down edges to seal well.

With floured fingers turn edges under 1/4 inch. Repeat on others.

Sprinkle two 12x16-inch baking tins with cornmeal. Place three calzones on each tin (not touching each other). Tamp down edges once more to ensure a seal.

Brush tops of calzones with remainder of beaten egg mixture. Prick the tops with a round toothpick, making holes 1/2" apart all over the top. Do not pierce through to bottom dough. Bake in a preheated 375 degree oven for 30 minutes or until golden brown. Serve hot or cold.

Alternate filling:

1 1/2 lb. drained ricotta cheese
3 slices proscuitto, diced
3 tbsp. Romano cheese
3 tbsp. freshly grated Parmesan cheese
2 eggs
salt and black pepper to taste
2 tbsp. minced fresh parsley
1 clove garlic, minced

Mix ingredients and use in place of filling above.