Zucchini twists

We are having some warm rainy weather here so the zucchini are growing fast! Can you identify with having too many zucchini? Well here is a lovely way to dress them up into a fancy affordable appetizer. Ready in 25 mins for those friends who are turning up for sun downers unannounced!

With thanks to Camilla who shared her harvest!


  • 1 zucchini also known as courgette in French speaking countries
  • 25 grams of Parmesan which can be substituted by any other (vegan) cheese
  • 2 square sheets of frozen puff pastry measuring approximately 20 cm by 20 cm
  • a little salt
  • 2 tbsp of poppy seeds or sesame seeds or rosemary leaves with a little salt
  • 1 egg yolk


  • Start by grating your zucchini in coarse grated bits and salt them.
  • Let the grated zucchini sit for about 20 minutes.
  • Take your puff pastry sheets out of the freezer 10 minutes prior to using it and put one of the squares on a sheet of baking paper. Work in a cool room as you don’t want the pastry to get too warm as it will be difficult to handle
  • Put the grated zucchini in an a cheese cloth and squeeze all the water out.
  • Put a thin layer of grated zucchini on the square of pastry on the baking paper.
  • Sprinkle it also with Parmesan.
  • Take the second sheet and put it on top. Press the edges.
  • Brush the top sheet with egg yolk. Please keep the egg whites for another recipe. Don’t throw it! Sprinkle with poppy seeds or sesame seeds or rosemary and coarse salt.
  • Take a sharp knife or pastry cutter and cut long strips of about 1.5 cm wide.
  • Twist the strips in one direction from the top and then in reverse from the bottom so you get nice twirls.
  • Use the rest of the egg yolk to brush on a little more.
  • Bake at 190 degrees Celsius for 20 to 25 minutes depending on your oven.
  • Retrieve them from the oven when golden.
  • If they have stuck a little together separate them with a sharp knife or pastry cutter.
  • Serve warm or cold if the guests don’t eat them before they chill!
  • If cold they will stiffen up, make your favourite dip to serve them.

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