Golden, flaky puff pastry filled with summer vegetables, fragrant herbs, and two melting cheeses—this Italian Vegetable Strudel is a stunning, approachable dish. It’s easy to assemble ahead of time, making it ideal for both weeknight dinners and entertaining. The flavors are rustic and bright, showcasing simple ingredients in a satisfying vegetarian main or an elegant appetizer.
This vegetable strudel recipe in a nutshell:
Although the recipe includes many photos and precise steps, the technique itself is straightforward. Once you assemble your first strudel, you’ll find it quicker and easier than it looks. The basic process:
- Roast the red bell pepper under the broiler and char the zucchini and yellow squash.
- Sauté shallot and briefly cook garlic in olive oil to mellow their flavor.
- Roll out thawed, cold puff pastry on parchment and spread with basil pesto.
- Layer cheeses, shallots, and vegetables, then fold and seal into a strudel.
- Chill briefly, brush with egg wash, and bake until deeply golden and crisp.
Why this recipe is a keeper
This Italian Vegetable Strudel pairs the light, flaky texture of puff pastry with the bright, savory flavors of summer vegetables and herbs. It presents beautifully and is flexible enough for many occasions: a hearty vegetarian main with a crisp salad, a brunch centerpiece, or cut into smaller portions as an appetizer.
Highlights:
- Balanced textures and flavors: crisp pastry, tender-charred vegetables, creamy goat cheese, and melted mozzarella.
- Make-ahead friendly: assemble ahead and bake when ready.
- Versatile: serves well from brunch to dinner and works as an elegant party dish.
How to Make Italian Vegetable Strudel
Recipe Ingredients
Complete ingredient quantities are shown in the recipe section below. Use fresh, small summer squash for the best texture.
Ingredient notes and substitutions
- Zucchini and yellow squash: small ones (about 6–7 oz each) slice 1/4 inch thick. If using larger squash, measure and keep only the recommended amount.
- Red bell pepper: freshly roasted peppers taste best, but well-drained jarred roasted peppers may be used if needed.
- Shallot: use shallot for its delicate sweetness; onion will be stronger and change the balance.
- Puff pastry: use frozen puff pastry thawed overnight in the fridge and kept cold while working.
- Pesto: basil pesto is classic here; a quality store-bought pesto works if you don’t make your own.
- Cheeses: mozzarella can be swapped for provolone or fontina. Goat cheese contributes a tangy, semi-firm texture that helps bind the filling; if you must substitute, crumbled feta is the closest alternative but will be saltier.
Step-by-step instructions
- Gather and prep all ingredients before you start.
- Preheat the broiler. Place halved, seeded red bell pepper on a foil-lined rimmed sheet pan.
- Broil until the skin blackens, about 10 minutes. Fold the foil over the peppers and let them steam for 10 minutes, then peel and slice each half into three long strips.
- Slice zucchini and yellow squash into 1/4-inch rounds.
- Heat a nonstick skillet to medium-high and dry-fry the squash in batches, turning once after 1–2 minutes, until charred and just tender. Season with salt and pepper and let cool.
- Warm 2 tsp olive oil in the skillet over medium-low. Cook shallot 2–3 minutes until softened, then add garlic for 5–10 seconds. Remove from heat and allow to cool, tipping the pan to drain excess oil.
- Unfold puff pastry onto parchment and roll to about 1/4 inch thick. Transfer to a rimmed baking sheet.
- Spread 1/3 cup basil pesto over the pastry, leaving a 1/2–1 inch border.
- Mentally divide the pastry into three lengthwise panels. Scatter pieces of softened goat cheese on the right panel and sprinkle shredded mozzarella over the center panel. Spread the cooled shallot-garlic mixture over the mozzarella.
- Layer vegetables on the center panel: half the zucchini, half the yellow squash, and all roasted red pepper strips. Sprinkle half the Italian seasoning over the vegetables and goat cheese. Remove some goat cheese from the right panel and place it among the peppers, then top with remaining squash and zucchini and the remaining seasoning.
- Beat 1 large egg with 1 teaspoon water. Brush the pastry edges with egg wash to help seal.
- Using the parchment to help, fold the right panel over the center, then fold the left panel over that, pressing the edges to form a tight seam. Turn the strudel so the seam is underneath, trim or fold edges to seal, and cut three shallow slits in the top to vent steam.
- Chill the assembled strudel on the parchment for 1 hour in the fridge or 20 minutes in the freezer. Just before baking, brush again with beaten egg.
- Bake at 400°F for 40–45 minutes until a deep golden brown. Let rest 10 minutes, then slice and serve warm.
Chef tips and tricks
- Thaw puff pastry in the refrigerator overnight and keep it cold while working. If it gets too warm, chill it again before rolling.
- Cool roasted and charred vegetables completely before assembling so they don’t soften the butter layers in the pastry.
- Keep about a 1-inch border so you can seal the pastry well and prevent leaks while baking.
- Brush the seam and edges with beaten egg or water and pinch tightly to prevent opening during baking.
- Cut shallow vents in the top to let steam escape without letting filling leak out.
- Always bake until a rich golden brown; that ensures crisp, fully cooked layers inside.
- Reheat leftovers in a 350°F oven or toaster oven for 10–15 minutes to restore crispness. Avoid microwaving which softens the crust.
Recipe FAQs
Why dry-fry the zucchini and yellow squash? They hold a lot of water; dry-frying lets moisture evaporate and adds a light char without making the filling soggy.
Why cook shallot in oil but not the squash? The shallot benefits from gentle oil cooking to soften and develop sweetness. Squash is dry-cooked so excess moisture is removed.
Can I substitute other vegetables? Yes—eggplant, mushrooms, spinach, asparagus, or artichokes work well. Just cook off excess moisture first.
Can I make this ahead? Yes. Assemble up to 24 hours ahead (do not apply final egg wash), wrap tightly and refrigerate. Brush with egg and bake when ready—add a few extra minutes if very cold.
Can it be frozen? Freezing is possible but not ideal: thawing and refreezing puff pastry and thawed vegetables can create excess moisture. If frozen, bake from frozen and add baking time.
Serve with
- Creamy tomato or basil-based soups
- Light green salads or chopped kale salads
- Simple fresh tomato and onion salad dressed with olive oil and vinegar
More great Italian vegetarian recipes
- Summer vegetable casseroles and vegetable parmigiana
- Barley or orzo vegetable risottos
- Zucchini ravioli and other seasonal pasta dishes
Italian Vegetable Strudel
Golden, flaky puff pastry wrapped around a savory filling of summer vegetables and two cheeses—perfect for entertaining or a comforting weeknight meal.
Ingredients
- 1 small red bell pepper, halved, seeded
- 1 small yellow squash (6–7 oz), sliced 1/4-inch
- 1 small zucchini (6–7 oz), sliced 1/4-inch
- Salt and freshly ground black pepper, to taste
- 2 teaspoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- 1 sheet frozen puff pastry, thawed but kept cold (about 1/2 of 17.3 oz package)
- 1/3 cup basil pesto
- 1 log (4 oz) goat cheese, softened
- 1 cup shredded mozzarella (or provolone or fontina)
- 1/2 teaspoon Italian seasoning, divided
- 1 large egg, beaten with 1 teaspoon water (for egg wash)
Instructions
- Preheat broiler. Roast pepper halves until blackened, steam in foil 10 minutes, peel and slice into strips.
- Dry-fry squash rounds in batches on medium-high until charred and slightly tender. Season and cool.
- Sauté shallot in olive oil over medium-low 2–3 minutes, add garlic briefly, then remove from heat and cool.
- Roll puff pastry on parchment to 1/4-inch. Spread pesto, leaving a 1/2–1 inch border.
- Scatter goat cheese on the right panel, mozzarella on the center, and spread shallot-garlic over the mozzarella.
- Layer vegetables in the center: half the zucchini, half the squash, all peppers; sprinkle half the Italian seasoning. Move some goat cheese into the center among the peppers, then top with remaining squash and zucchini and the rest of the seasoning.
- Brush pastry edges with egg wash. Fold right panel over center, then fold left panel to enclose. Seal edges, turn seam-side down, and make three shallow slits on top.
- Chill 1 hour in fridge (or 20 minutes in freezer). Brush with egg wash just before baking.
- Bake at 400°F for 40–45 minutes until richly golden. Let rest 10 minutes, slice, and serve warm.
Nutrition (approximate per serving)
Calories: 560 kcal | Carbohydrates: 35 g | Protein: 14 g | Fat: 41 g | Saturated fat: 12 g | Sodium: 545 mg
Like this? Leave a comment below!