QUICK ZUCCHINI AND MORTADELLA RUSTIC, ready in 10 minutes, perfect as a single dish or appetizer for lunch or dinner.
Delicious and tasty, the zucchini and mortadella rustic is a flavorful dish that is prepared in about 10 minutes, great as a quick appetizer, perfect for serving at a summer buffet.
The recipe for zucchini and mortadella rustic is very simple. Mine is made with a single folded puff pastry, but you can use two and double the filling.
Good with mortadella but also perfect with ham or eggplants, with speck, salami, or without pastry.
Obviously, you can vary the recipe with other ingredients, for example, with peppers or sausages, maybe in the winter period, now it’s too hot.
Those who don’t prefer vegetables can always eliminate them and make a puff pastry rustic only with cold cuts and cheese, which might be more appealing to children.
Follow me in the kitchen today, there’s zucchini and mortadella rustic!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 puff pastry
- 1.5 cups zucchini
- 3.5 oz mortadella with pistachios
- 2.8 oz fiordilatte
Preparation
Take the puff pastry out of the fridge at least 15 minutes before using.
Fill half of the pastry with slices of mortadella, cheese slices, then grate the zucchini and add them to the rest of the ingredients.
Fold the other half of the pastry over the filling, seal the edges, and prick with a fork.
Draw a grid with the knife but without dividing and separating the pieces.
Place it on the baking tray lined with paper, bake, and cook at 392°F for 10-15 minutes.
Bon appétit
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