Carrot and Zucchini Strudel (Strudel Di Carote E Zucchine)
Carrot and Zucchini Strudel – Strudel di carote e zucchine is the Italian version of the classic Austrian strudel dish with apples, raisins, and cinnamon. This savory, regional recipe substitutes vegetables for fruit and oozes with four types of cheese. This recipe is from Italy on a Plate: Travels, Memories, Menus by Susan Gravely, and is perfect for a warm-weather brunch.
Carrot and Zucchini Strudel – Strudel di carote e zucchine is the Italian version of the classic Austrian strudel dish with apples, raisins, and cinnamon. This savory vegetable strudel recipe with puff pastry substitutes carrots and zucchini for fruit and oozes with four types of cheese. This recipe is perfect for a warm-weather brunch and is from Italy on a Plate: Travels, Memories, Menus by Susan Gravely.
For many chefs, a simple white plate is a blank canvas awaiting its next masterpiece. But what about when the plate itself is a beauty to behold?
I have been known to slyly turn plates over when I am smitten by beautiful ceramics at a restaurant — I just need to know all about the tableware when I see a stunning piece. Consider it research for my prop closet! Between my everyday dinnerware and my prop closet for food photography, I have fallen in love with several pieces over the years, including handcrafted dinnerware from Vietri.
I have a small Vietri collection, and you may have some pieces on this blog, such as the platter that serves up my version of sole meunière. So, you can imagine how happy I was to welcome Vietri founder Susan Gravely to the podcast to discuss her newly released cookbook.
Italy on a Plate: Travels, Memories, Menus (affiliate link) celebrates 40 years of Vietri, beautiful Italian tabletop and home and garden accessories, and the lifelong friendships and recipes Susan has made. It’s a memoir of special recipes, and I couldn’t wait to cook from it and serve the strudel on my Vietri platter!
Savory Strudel Recipe
This savory strudel recipe from Susan’s book jumped out at me, and I had to try it. The beautiful veggies and flavors pair beautifully with ceramic serving ware from the Vietri line. More importantly, the dish pairs perfectly with a table full of houseguests!
Strudel di carote e zucchine is the Italian version of the classic Austrian strudel dish with apples, raisins, and cinnamon. This savory regional recipe substitutes vegetables for fruit, and the result is both healthy and delicious. Yum!
How to Make Carrot and Zucchini Strudel
How to Make Carrot and Zucchini Strudel
- Cook the Zucchini
Start by heating olive oil, garlic, and zucchini slices in a nonstick frying pan. Season with salt and pepper and cook until the zucchini starts to brown. This should take about 5 minutes. Once the zucchini starts to brown, add vegetable broth, and cook on reduced heat for about 10 minutes. Remove the lid and cook another 5 minutes or until the zucchini is tender—strain and set aside to cool.
- Cook the Carrots
Meanwhile, add the carrot slices, butter, garlic clove, salt, pepper, sugar, and water into a heavy saucepan. Cover the pan and cook over medium heat for about 25 minutes or until the carrots are tender. Remove the saucepan from the heat and set aside to cool.
- Assemble the Strudel
Next is the fun part, where you get to create the layers of the strudel. On a lined baking sheet with rolled-out pastry dough, layer the ingredients in the center of the length of the pastry as follows:
• Fontina cheese
• Half the carrots
• Half the Gruyere and Gorgonzola cheeses
• All of the zucchini
• The remaining Gruyere and Gorgonzola
• The remaining carrots
• Parmigiano-Reggiano cheese - Fold the Dough
Once the layers are assembled, carefully fold the edges of the pastry dough over the filling. Pinch the sides and fold the ends together to be sure it is all sealed. Brush an egg yolk wash over the top.
- Bake and Serve
Bake the strudel in a preheated 375°F oven for 45 minutes or until deliciously golden brown. Cut the strudel into slices, transfer it to a serving dish (beautiful Italian ceramics, perhaps!), serve hot, and enjoy with others.
Listen to the Podcast with Susan Gravely
For more pasta and Italian-inspired recipes, check out my interview with Susan Gravely in Episode 65 of the Kitchen Confidante Podcast!
More Elegant Appetizer Recipes
Blueberry, Feta, and Honey-Caramelized Onion Naan Pizza
Olive Bruschetta
Steamed Clams with Broth (without wine)
More Zucchini Recipes
Zucchini, Corn and Pesto Flatbreads
Savory Zucchini Scones with Feta and Thyme
More Carrot Recipes
Honey-Spice Glazed Carrots
Carrot Cake Waffles
Halibut en Papillote with Carrot Top Pesto
Disclosure: I was sent a copy of Italy on a Plate to review for the Kitchen Confidante Podcast Episode 65 with Susan Gravely. All opinions are, of course, my own. The post may have affiliate links; see my Disclosure page to learn more.
Carrot and Zucchini Strudel
Ingredients
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic divided
- 1/2 pound baby zucchini about 2 to 3 baby zucchini, cut into 1⁄4-inch rounds
- 1/2 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 1/3 cup vegetable broth
- 3/4 pound carrots about 3 medium, peeled and cut into 1⁄4 inch rounds
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- 9 ounces frozen pastry dough thawed
- 1 ounce fontina cheese thinly sliced
- 1 cup coarsely-grated Gruyere
- 1/2 cup crumbled Gorgonzola
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 1 egg yolk
Instructions
- Heat the oil with 1 clove garlic in a large, nonstick frying pan over medium heat. Add the zucchini slices, and season with 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Stir well and cook for 5 minutes until the zucchini begins to brown. Add the broth, cover with a lid, reduce the heat to medium-low, and cook for 10 minutes more.
- Remove the lid and cook another 5 minutes, until all zucchini are tender and some of the broth has evaporated. Use a slotted spoon to remove the zucchini and set aside to cool. Discard the remaining liquid.
- Put the carrot slices into a heavy saucepan along with the butter, 1 clove garlic, 1⁄4 teaspoon salt, 1⁄4 teaspoon pepper, sugar, and 1⁄2 cup water. Cover and cook over medium heat for 25 minutes, or until the carrots are tender. Remove from heat and set aside to cool.
- Preheat the oven to 375 degrees F.
- On a floured board or countertop, roll the pastry dough out into a 10 x 15- inch rectangle.
- Line a baking sheet with parchment paper and place the pastry on it. Cover the center length of the pastry (leave about 2 inches of pastry at the bottom and the top) with a layer of fontina, then half of the carrots, and then half of the Gruyere and Gorgonzola. Cover the cheeses with the zucchini and sprinkle with the remaining Gruyere and Gorgonzola. Cover with the remaining carrots and sprinkle the whole thing with Parmigiano-Reggiano cheese.
- Fold the pastry dough over the filling, pinching the sides together to seal well. Fold the ends together also and pinch to close. Dilute the beaten egg yolk with 1 teaspoon water and brush over the top of the strudel.
- Bake for 45 minutes, or until golden brown. Remove from oven, transfer to a serving dish, and serve hot, cut into slices.
Notes
Nutrition
Comments
COOKBOOK
oh wow, I’m not used to a savory strudel, love these ingredients too, and like this blend of cheeses too, nice dish, thank you!
Yes, the blend of cheeses and vegetables makes such a wonderful strudel! It’s nice to have a savory option for entertaining.