- zucchini - 2 pieces (small)
- Salt and pepper - To taste
- eggs - 6 pieces
- dried oregano - 1/4 teaspoons
- unsalted butter - 2 items. spoons
- sheets of frozen puff pastry - 2 pieces
- Cheddar cheese - 1 1/4 Cups
1. Preheat the oven to 220 degrees. Rub zucchini, put in a bowl and salt. Leave to stand for 5 minutes. 2. Dry the zucchini with paper towels to remove excess liquid. 3. In a medium bowl, whisk together 5 eggs, 1/2 teaspoon oregano, salt and pepper. In a small bowl, beat the remaining egg with 1 tablespoon of water. Melt butter in a large frying pan over medium heat. Pour the egg mixture (from 5 eggs) and mix for 1 minute. Put the eggs on a plate. 4. Put the puff dough on the work surface. Cut into squares. Lubricate the dough with a mixture of eggs and water with a brush. Put on the square of the scrambled eggs. Top with Cheddar and zucchini. Cover the top with another square of dough, seal the edges. You can do this with a fork. Repeat with the remaining dough and filling. 5. Lay the tourovers on a baking sheet lined with parchment. Lubricate with a mixture of eggs and water. Bake tourovers up to golden color, about 20-25 minutes. 6. If desired, you can sprinkle a small amount of grated cheese in about 15 minutes of baking. 7. Allow to cool slightly and serve.
Servings: 4