Olive Pastries with Sautéed Zucchini

Name: Olive Pastries with Sautéed Zucchini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Crispy baked puff pastry with olives 12; Zucchini 2; Garlic 1 clove; Pine nuts 1 spoonful; Basil 1 tuft; Vegetable broth to taste; Extra virgin olive oil 2 spoonfuls

it es fr de br

Calories per serving

Vegetarian

Energy Kcal 64
Carbohydrates g 8.3
of which sugars g 0.6
Protein g 1.5
Fats g 2.7
of which saturated fat g 0.45
Fiber g 0.6
Sodium mg 87

Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Sfoglie alle olive con zucchine trifolate are really the kind of puff pastry appetizers you want when spring rolls around in Liguria. And look, these snacks are all about crispy olive-infused pastry—so good—baked until perfectly golden. Then, you've got zucchini that's lightly sautéed with garlic, basil, and a sprinkle of pine nuts. Really, the olive taste just stands out, mixing perfectly with the tender zucchini. It’s got that real Mediterranean vibe, you know? What's cool is how this recipe is such a classic in places like Liguria—where folks are super into fresh olive oil and veggies—so, no surprise here, it feels so light, fresh, and full of life.

Everything about these olive puff pastry sheets says spring. From their moist layers to that snap when you bite in. Folks love serving them as easy Italian appetizers at family gatherings or when friends pop over on a sunny weekend. These appetizers are seriously quick and work every time—can’t go wrong with them—making them perfect for busy evenings. And the zucchini? Gets a little kick from garlic and basil, which means every bite is a mix of tangy, herby, and a bit nutty with those toasted pine nuts. The sweet notes from the zucchini balance out the salty olives, so it’s really really the perfect blend you hope for in Mediterranean appetizers.

In Liguria and Tuscany—where these zucchini recipes are everywhere in spring—people go for simple, seasonal stuff, and this dish shows why. These savory pastries are a hit at any party. I mean, they’re easy to grab and eat, plus the flavors feel just right for warm weather. Whether you call them vegetarian finger foods or just a quick snack, there’s no denying how fun they are to share with a crowd. They’re the kind of thing that brings people together. And keeps you coming back for just one more bite. Plus, they’re a wonderful way to enjoy the fresh produce that makes Italian cuisine so beloved. This easy-to-make dish is a celebration of everything we love about Italian food: its simplicity, its flavor, and its ability to bring people together.

How to prepare Olive Pastries with Sautéed Zucchini

To prepare olive pastries with sautéed zucchini, start by preparing the zucchini: wash them, remove the ends, and slice them about 1/16 inch thick 1. In a non-stick pan, heat the extra virgin olive oil, add the crushed garlic 2 and let it turn golden, then add the zucchini 3, and let them soak in the flavor.

and if necessary, add a couple of tablespoons of vegetable broth 4. When the zucchini are cooked but still crunchy, turn off the heat, salt, and pepper to taste, and add the chopped basil 5. Top each pastry with some sautéed zucchini, a couple of pine nuts 6, and a basil leaf!

For the translation of some texts, artificial intelligence tools may have been used.

Olive Pastries with Sautéed Zucchini

PRESENTATION

How to prepare Olive Pastries with Sautéed Zucchini

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