Zucchini and Feta Strudel with Fennel Seeds and Pink Pepper Berries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 pack dough, (strudel dough - finished product)
- 1 medium zucchini, (approx. 600 g)
- 1 clove garlic (pressed)
- 150 g feta cheese
- 1 tablespoon olive oil
- 0.5 teaspoon ½ fennel seeds
- 1 teaspoon pepper berries, pink, pink
- 1 egg (s)
- 2 tomato (s)
- 3 tablespoon breadcrumbs
- 1 tablespoon butter, melt
- salt
- possibly sesame
Print Recipe
Pin Recipe Instructions
- Wash and quarter the zucchini and slice or cut into thin slices.
- Grind the fennel seeds and pepper berries in a mortar. Heat olive oil in a pan. Add spices and roast briefly, then add zucchini and garlic and fry until the vegetables have turned color. Carefully season with salt. Take off the stove and let cool down a bit.
- In the meantime, preheat the oven to 200 ° C top / bottom heat.
- Dice the feta. Cut the tomatoes open, remove the inside (not required). Dice the pulp. Beat the egg in a bowl and whisk. Add the feta, breadcrumbs and diced tomatoes. Mix in the cooled zucchini vegetables.
- Spread the filling on the strudel dough. Roll up the strudel and place on a baking tray lined with baking paper. Brush the strudel with the melted butter (if you like, sprinkle with sesame seeds) and bake for about 25 minutes.
- The strudel tastes warm and cold and can be prepared the day before.
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