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Vegetable strudel

Vegetable strudel

Category: Au Gratin

45 Minutes
Preparation time
Ingredients for 4 people
1 large zucchini
400 g cocktail tomatoes
3 leek stalks
1 bunch of parsley
5 sprigs of thyme
3 sprigs of tarragon
1 package (250 g) of Zottarella Roll Basil
2 tbsp. olive oil
200 g plain cream cheese
100 g breadcrumbs
Salt, pepper
1 package (270 g) pastry dough from the refrigerated foods section
1 egg yolk
1 tbsp. milk
  1. Pre-heat oven to 180 °C with top and bottom heating.
  2. Wash the zucchini, tomatoes and leeks. Dice the zucchini, cut the tomatoes in half and the leeks into rings. Wash the herbs, shake dry and chop the leaves. Drain and dice the Zottarella Roll.
  3. Fry the zucchini in a pan with hot oil, then add the leeks and sauté together. Finally, add the tomatoes, sauté together briefly and let cool. Stir in the cream cheese, breadcrumbs, Zottarella cubes and herbs and mix together. Season with salt and pepper.
  4. Roll out the pastry dough. Place the vegetable filling onto it and roll it up lengthwise. Place the strudel on a baking tray covered with baking paper, brush with whisked egg and milk and bake for about 25-30 min.

Recipe inspirations from the
Zottarella cookbook