Zucchini and feta strudel with fennel seeds and pink peppercorns

Ingredients for 1 servings:

• 1 pack of dough (strudel dough – ready-made)
• 1 medium-sized zucchini (approx. 600 g)
• 1 garlic clove(s) (squeezed)
• 150 g feta cheese
• 1 tbsp olive oil
• ½ tsp fennel seeds
• 1 tsp pepper berries, pink, pink
• 1 egg(s)
• 2 tomatoes
• 3 tbsp breadcrumbs
• 1 tbsp butter, melted
• Salt
• possibly sesame

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

sophisticatedly seasoned

Wash the zucchini, quarter it, and slice or slice it thinly. Grind the fennel seeds and peppercorns in a mortar and pestle. Heat olive oil in a pan. Add the spices and roast briefly, then add the zucchini and garlic and fry until the vegetables have browned. Season gently with salt. Remove from the heat and let cool slightly. In the meantime, preheat the oven to 200°C (top/bottom heat). Finely dice the feta. Cut open the tomatoes, removing the insides (not needed). Dice the flesh. Crack the egg into a bowl and whisk. Add the feta, breadcrumbs, and diced tomatoes. Mix in the cooled zucchini. Spread the filling over the strudel dough. Roll up the strudel and place it on a baking sheet lined with baking paper. Brush the strudel with melted butter (sprinkle with sesame seeds if you like) and bake for about 25 minutes. The strudel tastes good both hot and cold and can be prepared the day before.