500 g small zucchini
100 g grated parmesan
100 g mozzarella
250 g puff pastry
3 T. pesto
1 small branch of mint
2 cloves garlic
2 eggs + one egg yolk
1 T. olive oil
Grate the zucchini, salt and let drain in a sieve for 10 minutes. Sop up liquid with a paper towel.
In a large bowl, mix zucchini with parmesan, diced mozzarella, lightly beaten eggs, pesto, minced garlic, and minced mint. Salt and pepper.
Place in a 9x13" pan and roll out pastry to cover. Make several small slits in pastry with a knife. Brush pastry with remaining egg yolk.
Bake at 400 degrees for 25 minutes or until top is lightly puffed and golden.
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