Zero-waste crispy vegetable strudel | Juicy homemade dinner

Preheat the oven to 190 °C. Finely chop the onion, grate the carrots and zucchini using a coarse grater or cut them into thin strips, and finely dice the white button mushrooms.

Melt 20 grams of the measured butter in a large skillet, add the finely chopped onion, and sauté until translucent. Add the mushrooms, grated carrots, and zucchini. Season with salt, ground black pepper, and sweet paprika, then sauté over medium heat for 8-10 minutes until the liquid released by the vegetables has completely evaporated. Remove from the heat and allow to cool until lukewarm.

Stir the sour cream, grated Trappist cheese, and 1 beaten egg into the lukewarm sautéed vegetables. Mix the filling thoroughly.