Italian Vegetable Strudel
Published Jul 17, 2026
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Golden, flaky puff pastry wrapped around a savory filling of summer vegetables, herbs, and two cheeses makes this Italian Vegetable Strudel a showstopping dish that’s surprisingly easy to prepare. It can be assembled ahead of time, making it just as well-suited for a casual family meal as it is for entertaining guests.
This vegetable strudel recipe in a nutshell:
There are quite a few process photos, and the vegetable strudel recipe seems long and labor-intensive, but that’s only because I wanted to show every step clearly. The technique is straightforward, and once you roll your first vegetable strudel, you’ll realize it’s easier than you expected! Basically:
- Char and roast the zucchini and yellow squash (or use jarred roasted red peppers).
- Sauté the shallot and garlic.
- Roll out the puff pastry on a parchment-lined baking sheet.
- Spread the pesto over the pastry.
- Arrange the cheeses over the pesto.
- Layer the shallot and garlic, zucchini and yellow squash, roasted red pepper, and remaining goat cheese.
- Roll up and seal the strudel.
- Cut a few shallow slits in the top, brush with egg wash, chill, and bake until deeply golden.
Why This Recipe is a Keeper!
This Italian Vegetable Strudel combines the rustic flavors of the Italian countryside with the elegance of golden, flaky puff pastry. Filled with fresh summer vegetables, herbs, garlic, and two cheeses, it’s a beautiful vegetarian dish that’s equally at home on a weeknight table or at a special gathering. How about for your book club?
Inspired by the simple, ingredient-driven cooking of Italy, this savory vegetable strudel proves that simple ingredients can come together to create something truly memorable.
This vegetable strudel recipe:
- Has a beautiful balance of flavors and textures. Buttery, flaky puff pastry surrounds the savory filling, creating a delicious contrast in every bite.
- Is perfect for entertaining. The vegetable strudel can be assembled ahead of time, then baked just before serving.
- Is versatile from brunch to dinner. Serve generous slices as a vegetarian entrée with a crisp salad, or cut it into smaller portions for brunch, lunch, or as an elegant appetizer or starter.
With its bakery-worthy appearance and straightforward preparation, this vegetable strudel recipe is one you’ll find yourself making again and again!
How to Make Italian Vegetable Strudel:
Recipe Ingredients:
Here’s everything you’ll need to make this vegetable strudel recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Zucchini and Yellow Squash: Use small zucchini and yellow squash, each weighing 6-7 ounces. An alternative would be to use larger zucchini and yellow squash, using just 6-7 ounces of each, reserving the remainder for another recipe.
- Red Bell Pepper: Here, too, use a small red bell pepper. Freshly roasted red bell pepper has better flavor than jarred roasted red bell pepper, but you can certainly use the jarred variety if you prefer. Be sure you blot it dry before using.
- Shallot: Closely related to onions, shallots are prized in French cuisine for their delicate flavor. They grow in clusters that resemble small heads of garlic, with fewer bulbs. I don’t recommend substituting onion because of the stronger flavor.
- Puff Pastry: Puff pastry is made by folding butter between thin layers of dough. As it bakes, the butter creates steam that separates the layers, resulting in light, airy, flaky pastry. Frozen puff pastry is one of the best convenience products in the grocery store. Look for it in the frozen dessert section.
- Basil Pesto: Homemade basil pesto is best, but a good-quality store-bought pesto also works in this vegetable strudel recipe. If you have or prefer other types of pesto, such as radish greens, spinach, or kale, by all means use it.
- Italian Seasoning: Italian seasoning generally includes dried basil, dried oregano, dried rosemary, dried thyme, and dried marjoram.
- Mozzarella Cheese: You can also use Provolone or Fontina.
- Goat Cheese: Goat cheese adds a mild, tangy note, and because it doesn’t fully melt, it helps to bind the strudel. I recommend using a small log or a piece of a larger whole goat cheese log rather than pre-crumbled goat cheese. There really is no good substitute for goat cheese in this recipe; anything like ricotta, mascarpone, or cream cheese will be too runny. If you absolutely don’t want to use goat cheese, use crumbled feta for the closest texture, although the flavor will be saltier and less creamy.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat the broiler. Place the red bell pepper halves on an aluminum-foil-lined rimmed baking sheet.
- Place under the broiler and roast until blackened, approximately 10 minutes. Fold the aluminum foil over the roasted pepper and let it steam for 10 minutes.
- Slice the zucchini into 1/4-inch thick slices.
- Heat a nonstick skillet over medium-high heat. Dry-fry the zucchini and yellow squash in batches, turning once after 1 to 2 minutes. Cook until somewhat tender but still crisp. Adjust the heat as necessary so the skillet doesn’t smoke. (You might need to go lower and slower at times.)
- Transfer to a plate when each batch is charred and season with salt and black pepper. Peel off the blackened skin from the peppers. Cut each half into 3 long strips, for a total of 6 strips.
- Heat the olive oil in the nonstick skillet over medium-low heat. Add the shallot and cook for 2 to 3 minutes or until softened, being careful not to brown it. Add the garlic, cook for 5 to 10 seconds, then remove from the heat. Tip the skillet to let any excess oil drain off so the shallot and garlic can cool.
- Unfold the puff pastry onto a piece of parchment paper large enough to fit on a rimmed baking sheet. Using a little all-purpose flour on the rolling pin if needed, roll it out to a thickness of 1/4 inch. Transfer the pastry on the parchment paper to a baking sheet.
- Spread the basil pesto over the entire pastry, leaving a 1/2-inch to 1-inch border.
- Mentally divide the pastry lengthwise into three sections. On the right 1/3 of the pastry, drop the goat cheese in pieces. (It will look overloaded, but you’ll take some out later.) Sprinkle the mozzarella cheese on the center 1/3 of the pastry.
- Spread the shallot-garlic mixture over the mozzarella.
- Arrange the vegetables over the center portion only as follows: 1/2 the zucchini, 1/2 the yellow squash, and all of the red bell pepper. Sprinkle the vegetables and goat cheese with 1/2 of the Italian seasoning.
- Remove some of the goat cheese from the right section and place it in the center of the red bell pepper.
- Top with the remaining zucchini and yellow squash. Sprinkle with the remaining Italian seasoning.
- Beat the egg with the water. Using a pastry brush, coat the edges of the puff pastry with the egg mixture.
- Press the goat cheese down onto the pesto. Carefully and quickly, using the parchment paper to assist, fold the right panel (the one with the goat cheese) over the vegetables in the center panel. (It should cover at least half of the vegetables.)
- Using the parchment paper to assist, flip the left panel with just the pesto over the middle.
- Press the edge onto the strudel to form a tight seal.
- Then, carefully flip the strudel so the seam is on the bottom, tightly seal the top and bottom, and fold them under as best you can, ensuring a tight seal with the beaten egg. Decoratively cut three shallow slits in the top to let steam escape.
- Keep the strudel on the parchment paper, cover with plastic wrap, and chill in the refrigerator for 1 hour or in the freezer for 20 minutes. Just before baking, brush with beaten egg.
- Preheat the oven to 400 degrees. Bake for 40 to 45 minutes or until golden brown. Let rest for 10 minutes before slicing. Serve warm.
Chef Tips and Tricks:
- Thaw the puff pastry properly. Let it thaw in the refrigerator overnight. If it’s too cold, it will crack; if it’s too warm, it becomes sticky and difficult to handle. If you did thaw it at room temperature and it got too warm, just refrigerate it until it’s cold again.
- After charring and roasting the vegetables, ensure they are fully cooled before placing them in the pastry. Warm filling or other ingredients soften the butter in the puff pastry, making it difficult to work with. The cheese will also soften too soon.
- For more tips on roasting any pepper, see How to Roast and Freeze Hatch Green Chiles.
- Keep about a 1-inch border around the edges so the pastry seals well and the filling stays inside.
- Seal the seam well. Brush the edge with beaten egg or water before sealing, then pinch gently to prevent the strudel from opening while it bakes.
- Carefully cut three small slits in the top of the pastry to allow steam to escape, but be careful not to make deep cuts, or the filling may ooze out. The shallow slits help keep the pastry crisp and will prevent it from splitting.
- After assembling the vegetable strudel, give it a quick chill in the refrigerator. Puff pastry always bakes best when it’s cold going into the oven, so the pastry puffs into crisp, flaky layers.
- Don’t skip brushing the egg wash. Brushing the pastry with beaten egg gives it a beautiful golden color and glossy finish.
- I highly recommend using parchment paper when baking the strudel. Parchment paper prevents sticking and makes transferring the finished strudel easy. You can assemble the strudel directly on it, then use it to help fold it.
- Be sure to bake until the strudel is a rich golden brown. Puff pastry should be richly browned, not just lightly golden. A deep golden color ensures the interior layers are fully heated through.
Recipe FAQs:
Why do you dry-fry the zucchini and yellow squash?
Zucchini and yellow squash contain a lot of water. Cooking them without oil lets the moisture evaporate before they’re added to the filling. The light char adds flavor.
Why can you use oil to cook the shallot, but not the zucchini and yellow squash?
The two steps have different purposes. The shallot is cooked in olive oil to soften it and develop its sweetness. Zucchini and yellow squash are cooked without oil to evaporate as much of their natural moisture as possible. This helps prevent a soggy strudel.
Why do you set all the goat cheese on the pesto, then take some up and place it in the stack of vegetables? Can’t you just keep some aside?
Yes, you can absolutely reserve some goat cheese separately. I like placing it all on the pesto first because each piece gets lightly flavored with the pesto and Italian seasoning.
Can I substitute other vegetables?
Yes, absolutely! Eggplant, mushrooms, spinach, asparagus, or artichokes would work. Just be sure to cook off any excess moisture first.
Can I make this Italian Vegetable Strudel ahead of time?
Yes, up to the point of baking. Assemble the strudel up to 24 hours in advance, but leave the egg wash off. Wrap tightly with plastic wrap and refrigerate. When ready to bake, unwrap, brush with the egg wash, and place it on parchment paper. It will be very cold from the refrigerator, so you may need to add a few minutes of baking time.
Can I assemble the vegetable strudel and then freeze it?
If you absolutely have to. It won’t be ideal because the puff pastry is going from frozen to thawed and back to frozen, which is generally not recommended on most puff pastry packaging for food safety and quality reasons. Freezing ruptures the vegetables’ cell walls, so they release much more water when thawed. That excess moisture can make the filling watery and prevent the pastry from staying crisp. If you do freeze it, bake it directly from frozen, adding additional baking time.
How do I reheat leftovers?
Reheat slices in a 350-degree oven or toaster oven for 10 to 15 minutes to restore the crisp pastry. Avoid microwaving, which softens the crust.
Serve with:
More great Italian Vegetarian recipes:
Get all my vegan and vegetarian recipes at Vegan and Vegetarian Recipes – From A Chef’s Kitchen.
Italian Vegetable Strudel
Golden, flaky puff pastry wrapped around a savory filling of summer vegetables and two cheeses makes this Italian Vegetable Strudel a showstopping dish that's surprisingly easy to prepare. It can be assembled ahead of time, making it just as well-suited for a casual family meal as it is for entertaining guests.
Ingredients
- 1 small red bell pepper, halved, seeded and membranes removed
- 1 small yellow squash, (6-7 ounces), sliced 1/4-inch thick
- 1 small zucchini, (6-7 ounces), sliced 1/4-inch thick
- Salt and freshly ground black pepper, to taste
- 2 teaspoons extra-virgin olive oil
- 1 large shallot, thinly sliced into rings
- 2 cloves garlic, minced
- 1 sheet frozen puff pastry, thawed but kept cold (1/2 a 17.3-ounce package)
- 1/3 cup basil pesto
- 1 log (4-ounces) goat cheese, softened to room temperature
- 1 cup shredded Mozzarella cheese, or Provolone or Fontina
- 1/2 teaspoon Italian seasoning, divided
- 1 large egg, beaten
- 1 teaspoon water
Instructions
- ROAST THE RED BELL PEPPER: Preheat the broiler. Place the red bell pepper halves on an aluminum-foil-lined rimmed baking sheet. Place under the broiler and roast until blackened, approximately 10 minutes. Fold the aluminum foil over the roasted pepper and let it steam for 10 minutes. Then, peel off the blackened skin and cut each half into 3 long strips.
- CHAR THE ZUCCHINI AND YELLOW SQUASH: Heat a nonstick skillet over medium-high heat. Dry fry the zucchini and yellow squash in batches, turning once after 1-2 minutes. Cook until somewhat tender but still crisp. Adjust the heat as necessary so the skillet doesn't smoke. (You might need to go lower and slower at times.) Transfer to a plate when each batch is charred and season with salt and black pepper.
- COOK THE SHALLOT: Heat the olive oil in the nonstick skillet over medium-low heat. Add the shallot and cook for 2-3 minutes or until softened, being careful not to brown it. Add the garlic, cook for 5-10 seconds, then remove from the heat. Tip the skillet to let any excess oil drain off so the shallot and garlic can cool.
- BEGIN ASSEMBLY: Unfold the puff pastry onto a piece of parchment paper large enough to fit on a rimmed baking sheet. Using a little all-purpose flour on the rolling pin if needed, roll it out to a thickness of 1/4 inch. Transfer the pastry on the parchment paper to a baking sheet.
- Spread the basil pesto over the entire pastry, leaving a 1/2-inch to 1-inch border.
- Mentally divide the pastry lengthwise into three sections. On the right 1/3 of the pastry, drop the goat cheese in pieces. (It will look overloaded, but you'll take some out later.
- Sprinkle the mozzarella cheese on the center 1/3 of the pastry.
- Spread the shallot-garlic mixture over the mozzarella.
- Arrange the vegetables over the center portion only as follows:— 1/2 the zucchini, 1/2 the yellow squash, and all of the red bell pepper.–Sprinkle the vegetables and goat cheese with 1/2 of the Italian seasoning.–Remove some of the goat cheese from the right section and place it in the center of the red bell pepper.–Top with the remaining zucchini and yellow squash. Sprinkle with the remaining Italian seasoning.
- Beat the egg with the water. Using a pastry brush, coat the edges of the puff pastry with the egg mixture.
- Press the goat cheese down onto the pesto. Carefully and quickly, using the parchment paper to assist, fold the right panel (the one with the goat cheese) over the vegetables in the center panel. (It should cover at least half of the vegetables.)
- Using the parchment paper to assist, flip the left panel with just the pesto over the middle. Press the edge onto the strudel to form a tight seal. Then, carefully flip the strudel so the seam is on the bottom, tightly seal the top and bottom, and fold them under as best you can, ensuring a tight seal with the beaten egg. (This helps keep the strudel tightly sealed and gives it a smooth, attractive appearance.)
- Decoratively cut three shallow slits in the top to let steam escape.
- Keep the strudel on the parchment paper, cover with plastic wrap, and chill in the refrigerator for 1 hour or in the freezer for 20 minutes.
- Just before baking, brush with beaten egg.
- Preheat the oven to 400 degrees. Bake for 40-45 minutes or until golden brown. Let rest for 10 minutes before slicing. Serve warm.
Notes
SUBSTITUTIONS:
- Freshly roasted red bell pepper has better flavor than jarred roasted red bell pepper, but you can certainly use the jarred variety if you prefer. Be sure you blot it dry before using.
- You can use Provolone or Fontina in place of Mozzarella.
- If you’re not a goat cheese fan, there really is no good substitute for it in this recipe; anything like ricotta, mascarpone, or cream cheese will be too runny. If you absolutely don’t want to use goat cheese, use crumbled feta for the closest texture, although the flavor will be saltier and less creamy.
- Eggplant, mushrooms, spinach, asparagus, or artichokes would also work. Just be sure to cook off any excess moisture first.
- Thaw the puff pastry properly. Thaw it overnight in the refrigerator. If it’s too cold, it may crack; if it becomes too warm and sticky, simply refrigerate it until it’s cold again.
- The vegetables should be fully cooled before assembling the strudel.
- Keep about a 1-inch border around the filling so the pastry seals securely.
- Brush the edges with beaten egg or water, then pinch the seam closed to keep the filling from escaping during baking.
- Cut three shallow slits in the top to allow steam to escape. Avoid cutting too deeply.
- Refrigerate the assembled strudel for 15-20 minutes. Cold puff pastry bakes up higher with crisp, flaky layers.
- A light coating of beaten egg gives the pastry a beautifully glossy, golden finish.
- Assemble and bake the strudel on parchment to prevent sticking and make rolling, transferring, and cleanup much easier.
- Don’t remove the strudel when it’s merely light golden. A rich golden-brown color ensures the pastry is crisp, flaky, and fully baked throughout.
- Assemble the strudel up to 24 hours in advance, but leave the egg wash off.
- Wrap tightly with plastic wrap and refrigerate.
- When ready to bake, unwrap, brush with the egg wash, and place it on parchment paper. It will be very cold from the refrigerator, so you may need to add a few minutes of baking time.
- If you absolutely have to freeze it, freeze it unbaked. It won’t be ideal because the puff pastry is going from frozen to thawed and back to frozen.
- Freezing ruptures the vegetables’ cell walls, so they release much more water when thawed. That excess moisture can make the filling watery and prevent the pastry from staying crisp.
- If you do freeze it, bake it directly from frozen, adding additional baking time.
Nutrition
Serving: 1Calories: 560kcalCarbohydrates: 35gProtein: 14gFat: 41gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 70mgSodium: 545mgPotassium: 299mgFiber: 3gSugar: 4gVitamin A: 1378IUVitamin C: 35mgCalcium: 208mgIron: 3mg
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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