• 1/2 cup oil
• 1 lb zucchini
• 1 lb mushroom sliced
• 1 lb onion juliened
• 2.5 lb swiss cheese
• 5 puff pastry shells
• salt pepper
• 1/2 tablespoon fresh garlic
• 1 cup egg beaters or egg substitute
• 1/2 cup of milk

By Guido Quesada

Preparation:

• In a large saute pan, saute onions, zucchini, mushrooms, salt, pepper, garlic, and fresh basil for 2 -4 minutes.
• Put in perforated pans to drain
• Layout puff pastry squares on floured table
• Roll out slighty with floured rolling pin
• Put 4 ounces of the vegetables you mixed with swiss cheese, eggs, and 1/4 cup of milk.
• Fold over dough
• Crimp ends and lay out on sheet pan coated with parchment paper
• Brush each strudel with eggwash
• Bake in 425 degree oven for 15 to 20 minutes or until golden brown