Preparation of the zucchini: Wash the zucchini and cut them into thin rounds. In a pan, heat a drizzle of extra virgin olive oil and sauté the zucchini for 5-7 minutes, until they become tender. Season with salt and let cool.
Base preparation: Spread the puff pastry roll in a round pan, keeping the baking paper provided. Prick the bottom with a fork to prevent it from swelling during cooking.
Preparation of the filling: In a bowl, beat the egg with the cooking cream. Add the mozzarella cut into cubes, the grated parmesan cheese and the finely chopped parsley. Mix everything well.
Pie assembly: Spread the sautéed courgettes evenly over the puff pastry base. Add the smoked salmon cut into strips. Pour the egg and cheese mixture over the ingredients, making sure it covers the entire surface.
Baking: Preheat the oven to 180°C. Place the pie in the oven and bake for 25-30 minutes, or until the top is golden brown and the filling is set.
Service: Once cooked, remove the cake from the oven and let it cool for a few minutes before cutting it into slices. It is excellent both hot and at room temperature.
