The savory strudel with zucchini and cheese is a delight, perfect for a tasty appetizer, a light lunch, or a get-together with friends. In this vegetarian version, the crispiness of the puff pastry encloses a flavorful and melty filling made of baked zucchini, smoked scamorza cheese, and vegan cold cuts, for an ideal balance between taste and lightness. Easy to prepare and irresistible to taste, this strudel will win over even the most demanding palates with its simplicity and inviting aroma.
If you like other recipes with puff pastry, try the savory pie with melty eggplants, the savory pie with ricotta and zucchini, the savory pie with vegetables, or the savory pie with pumpkin and asiago.
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OTHER ZUCCHINI RECIPES
Dusty potatoes and zucchini
Cold rolled zucchini omelette
Flatbread bundles with zucchini and tomato
zucchini parmigiana in a pan
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing the savory zucchini and cheese strudel
- 1 sheet rectangular puff pastry
- 1 zucchini
- 2 tablespoons breadcrumbs
- to taste salt
- to taste extra virgin olive oil
- 3.5 oz vegan cold cuts
- 3.5 oz sliced cheese
- 2 tablespoons milk
- 1 tablespoon poppy seeds
Tools
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- Baking Tray
- Brush
Steps for preparing the savory zucchini strudel with ham and cheese
First, wash and slice the zucchini. I always make a few extra because it also makes a great side dish. Line a baking sheet with parchment paper. Sprinkle with breadcrumbs. Arrange the zucchini slices. Season with a sprinkle of breadcrumbs, salt, and olive oil and bake in a static oven at 356°F for 25-30 minutes.
Unroll a sheet of rectangular puff pastry. In the center, place the cold cuts, then cheese slices, zucchini, and more cold cuts. On the two sides of the puff pastry, make diagonal cuts. Braid the strips of pastry obtained over the filling, bringing the top and bottom of the puff pastry towards the inside to close the strudel.
Brush the strudel with milk. Sprinkle with poppy seeds and bake at 356°F, static, for 20-25 minutes. Serve the savory strudel hot and melty or warm.
Storage
You can store the savory pie in the fridge for a couple of days.
