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Pipette with courgettes and mozzarella cheese


  • 200 g Pipette
  • 100 g mozzarella, best quality
  • 400 g courgettes
  • 1 fresh egg
  • 50 g Parmesan cheese, grated
  • extra virgin olive oil


Clean and slice the courgettes and cook them in a little extra virgin olive oil until tender. Cook the pipette in plenty of boiling salted water and drain al dente, then put them into a non-stick frying pan and add the mozzarella cheese cut into cubes. Stir until the mozzarella starts melting, add the courgettes and a lightly salted beaten egg. Mix everything well over a low heat and serve with the Parmesan cheese sprinkled over the top.