Preheat the oven to 180°C. Dice the zucchini and sauté them in a pan with a clove of garlic and a drizzle of oil for a few minutes, then let them cool. Dice the Gorgonzola Dolce Igor. Cut the speck into strips. Roll out the puff pastry on parchment paper and arrange the zucchini, Gorgonzola Dolce Igor cubes, speck, walnuts, and a few thyme leaves, if desired, in the center. Roll the pastry up to close the strudel.

Beat the egg in a small bowl and brush the surface of the strudel with it. Bake in a preheated oven at 180°C (350°F) for 30 minutes.

Serve warm.

Ingredients for 1 strudel:
1 roll of puff pastry
4 courgettes
150 g of speck in a single slice
50 g chopped walnuts
1 pack of Igor’s Sweet Gorgonzola
1 egg
salt and pepper to taste
thyme leaves (optional)