15 g of organic toasted sunflower seeds @Colfiorito
1 roll of rectangular puff pastry
320 g of zucchini
100 g of scamorza cheese
8 sun-dried tomatoes in oil
Thyme, extra virgin olive oil, salt, and pepper to taste
1. Grate the zucchini and cook them in a skillet with a drizzle of oil, salt, pepper, and thyme for about 5 minutes, then let them cool completely.
2. Unroll the puff pastry and spread the zucchini over the entire surface, leaving about 1 cm free from the edge. Add the sliced scamorza cheese and top with the chopped sun-dried tomatoes.
3. Roll up the puff pastry using parchment paper for support, and let the roll rest in the refrigerator for at least 2 hours. Once the time has elapsed, cut it into slices about 2 cm thick and arrange the rolls on a baking sheet lined with parchment paper.
4. Sprinkle the rolls with sunflower seeds and bake them in a preheated conventional oven at 200 °C for 20–25 minutes, until they are golden brown. Let them cool for a few minutes and…
enjoy!
