Savory pie with peppers and zucchini

INGREDIENTS:

• 1 roll of puff pastry
• 2
• peppers
• 2 red peppers
• 3 medium courgettes
• 200g cherry tomatoes
• 200g provolone cheese
• 50g aged pecorino
to be grated - or grated pecorino) / li>
• Thyme, oregano, salt, pepper, extra virgin olive oil to taste

COOKING TOOLS

• Baking tray
• Two-colored cutting board by Euroceppi

PROCEDURE:

• Wash peppers and courgettes, cut the former lengthwise, creating strips 3-4 centimeters wide.
• Lay the peppers on an oven tray, season with oil, pepper and salt and bake at 180° for 25/30'.

• In the meantime, also cut the zucchini lengthwise, obtaining “slices” thin, and the provolone in rather thick slices. Also cut the cherry tomatoes into slices, drain as much as possible; water as possible and leave them aside for a moment.
• Line a cake pan with the puff pastry.
• After the cooking time, remove the peppers from the oven.
• Lay one slice of courgette on each slice of pepper and place a piece of cheese at one end.

• , roll up starting from the side of the cheese, to form pepper rolls. Then place the rolls inside the pan on the puff pastry.
• Repeat the operation until you run out of pepper slices, trying to alternate a “red” and a “yellow”. Fill the empty spaces with the cherry tomatoes and sprinkle everything with a generous grating of pecorino.

• Season with a drizzle of oil, salt, pepper and bake at 180° for 35/40’
• Remove from the oven, cut and serve.

Enjoy your meal!