Zucchini puff pastry cake with cheese

Ingredients for 1 servings:

• 1 m.-large zucchini, yellow
• 1 m.-large zucchini, green
• 2 packs of puff pastry from the refrigerated section
• 2 packs of herb cream cheese, French
• 1 pack of feta cheese
• 1 lemon(s), the juice
• 2 tbsp olive oil
• salt and pepper
• Paprika powder, hot
• Spice mix (gyros spice) or spices of your choice
• possibly grease for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

summer vegetarian lunch

Line a springform pan with baking paper or grease it. Cover the bottom of the pan with the first package of pastry. Roll up any excess edges. Halve the second package of pastry and place it around the edge of the pan. The excess pastry will be pulled over the filling later. Use a vegetable peeler to slice the zucchini into thin strips. Discard the watery insides. In a bowl, drizzle the zucchini strips with olive oil and lemon juice and season to taste. Let it marinate for a short while and then spread it over the pastry. Spread the cream cheese over the zucchini and sprinkle with the crumbled feta cheese. Fold the excess pastry over the filling. Leave a hole in the middle to allow the moisture to escape. Bake at 200°C on the middle shelf of the oven for 20-25 minutes. Can be eaten warm, lukewarm or cold. A mixed salad with lemon vinaigrette goes well with it. Other cheeses can be used instead of feta cheese, e.g. Mozzarella or grated Gouda cheese can be used. I can also easily adjust Parmesan cheese.