Sfoglia di zucchine e Alpino Osella


Slice the courgettes into quite fine rounds. Gently fry them with oil, garlic, parsley, salt and pepper.
Meanwhile, unroll the puff pastry and lay it on its ovenproof paper on a baking tray. Leave the courgettes to cool slightly, then lay them on the pastry, followed by the Alpino Osella chopped into pieces.
Dust with a handful of Grana Padano cheese. Bake in a preheated oven at 180-200°C for about 15-20 minutes.