Zucchini Strudel

Zucchini Strudel

excellent for dinner, served with soup or for a quick, delicious lunch
Prep Time 1 hour
Cook Time 40 minutes


  • 250 g Light Oberkulmer Spelt Flour
  • 1 egg
  • 2 tbsp sunflower oir
  • 60/80 ml water
  • 1 tsp salt
  • 750 g zucchinin
  • 1 onion
  • 4 tbsp butter
  • 3 eggs
  • 50 g parmesan cheese
  • 50 g cheese cubes
  • 1 tsp bertram
  • 1 tsp creeping thyme
  • 1 tbsp fresh fennel greens (chopped) or chives
  • 1 egg for an egg wash


  • Place all dough ingredients (first five) in a bowl and combine them together by hand or spoon and knead the dough. The dough should be elastic. Cover the bowl with a plastic food wrap and let it rest for 30 minutes.
    In the meantime grate the zucchinis. Chop the onion and sauté it with the butter in a large frying pan. The pan needs to be large (big diameter) because we want the zucchini juice to evaporate quickly. Add the zucchini to the onion. Cook until the zucchini juice evaporates. If you pick tall pan the juice won’t evaporate as quickly as we want and the zucchini will get mushy. Turn off the heat and let it cool off. In a separate container combine the eggs, herbs, spices, parmesan and cheese. Add the egg blend to the zucchini and onion.
    Divide the dough into 3 equal parts. Roll out each of them to a rectangle shape (more or less), remembering to dust the surface on which you’re rolling the dough, with the flour. Apply 1/3 of the zucchini mix in the middle of the dough and wrap inside the dough, matching the longer sides to each other and wrapping the shorter ends. Transfer the strudel to the cookie baking sheet lined with the parchment paper, making sure that the matching is at the bottom of the strudel, touching the parchment paper. Repeat with the second and third piece of the dough. Give each strudel an egg wash. Bake in a375F for about 40 minutes.
    Instead of zucchini also beets, carrots, pumpkin or celery can be used.
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