The puff pastry strudel with zucchini and scamorza is a practical and tasty recipe, perfect for a light lunch, a fancy appetizer, or a quick dinner. The puff pastry encloses a soft and flavorful filling, where zucchini meets the melty scamorza in a balance of delicate yet decisive flavors. It is prepared in a few minutes, bakes in the oven until golden and can be served either hot or at room temperature. It’s a versatile solution, also ideal to take out of the house or propose in a finger food version. If you like other puff pastry recipes try the savory tart with melty eggplant, the savory tart with ricotta and zucchini, the savory tart with vegetables or the savory tart with pumpkin and asiago.
Look among my SAVORY TARTS the ones you like!
Follow my page FACEBOOK for daily kitchen inspiration!
OTHER RECIPES WITH ZUCCHINI
Sandy potatoes and zucchini
Cold rolled zucchini omelet
Piadina bundles with zucchini and tomato
zucchini parmigiana in a pan
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing the puff pastry strudel with zucchini and scamorza
- 1 roll rectangular puff pastry
- 1 onion
- 3 zucchini
- 2 tablespoons extra virgin olive oil
- to taste salt and pepper
- 5.3 oz scamorza slices
Tools for preparing the puff pastry strudel with zucchini and scamorza
This post contains affiliate links
- 1 Grater large hole
- 1 Frying Pan non-stick
- 1 Baking Sheet
Steps for preparing the puff pastry strudel with zucchini and scamorza
To prepare the savory strudel, clean and thinly slice the onion or grate it with the large hole grater. Sauté it for a few minutes in a pan. Grate the zucchini with the large hole grater as well. Add them to the onion. Season with salt and pepper and cook for about ten minutes. Let cool.
Remove the puff pastry from the fridge 5 minutes before using it. Unroll it. Place the scamorza slices on top and cover with the zucchini. Using the parchment paper, roll the puff pastry into a long log. Seal the edges.
Make cuts on the roll with a knife or scissors. Brush with milk and bake in a preheated oven, at 356°F (180°C), static, for about 30 minutes. Remove from the oven and serve.
Storage
You can store the savory strudel in the fridge for two or three days.
