Zucchini Strudel

Zucchini strudel is a savory and vegetal variant of the more famous apple strudel. Here is an Italian recipe to prepare a delicious zucchini strudel.

Ingredients

• 1 rectangular sheet of puff pastry
• 3 medium zucchinis
• 200 g of ricotta cheese
• 100 g of diced cooked ham (optional for a vegetarian version)
• 50 g of grated Parmesan cheese
• 1 egg
• Salt and pepper to taste
• Extra virgin olive oil
• Aromatic herbs of choice (basil, mint, thyme)
• Poppy or sesame seeds for garnish (optional)

Preparation

1. Wash and dice the zucchinis into small cubes or thin slices.
2. In a pan with a drizzle of olive oil, sauté the zucchinis until they are lightly golden. Season with salt, pepper, and add the chopped aromatic herbs.
3. In a bowl, mix the ricotta with the egg, Parmesan, salt, pepper, and the now cooled zucchinis. If you want a richer version, you can also add the diced cooked ham.
4. Roll out the puff pastry on a sheet of baking paper and spread the zucchini and ricotta mixture over the surface, leaving about a 2 cm border around the edges.
5. Roll the puff pastry onto itself starting from one of the long sides, seal the edges, and fold the ends under the strudel.
6. Brush the surface of the strudel with some milk or a beaten egg and sprinkle with poppy or sesame seeds if desired.
7. Bake in a preheated oven at 180 °C for about 30-40 minutes or until the puff pastry is golden brown.
8. Let it cool down for a few minutes before serving.

Curiosity

Strudel is a well-known dish in Trentino-Alto Adige, a region in Northern Italy influenced by the neighboring Austria. The classic version is sweet and made with apples, raisins, and pine nuts. The zucchini variation is a more modern and lighter reinterpretation that suits perfectly as an appetizer or as a single course for a summer dinner.