Zucchini Strudel

For the zucchini strudel, finely dice onion and zucchini and sauté well in olive oil. Season with a soup cube, salt & pepper. Let the mixture cool down. Mix with 2 eggs, the grated cheese and the breadcrumbs to a mass.

Roll out the strudel sheets and fill them with the mixture. Roll up and brush with egg. Bake on the middle rack at 170°C convection oven for about 35 minutes until the strudels are golden brown. Serve while still warm.

The zucchini strudel also tastes wonderful cold or lukewarm on a salad.

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