Summary

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

1. Wash and quarter the zucchini and slice or cut into thin slices.
2. 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.
3. In the meantime, preheat the oven to 200 ° C top / bottom heat.
4. 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.
5. 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.
6. The strudel tastes warm and cold and can be prepared the day before.