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Zucchini, parmesan & bacon flaky pastries
Photo credit: Cindy Boyce

Zucchini, parmesan & bacon flaky pastries

Zucchini, parmesan & bacon flaky pastries
Photo credit: Cindy Boyce
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Bacon appetizers are always a good idea, and always a favorite. Try leaving the plate on the counter for a few minutes and they will all be gone before you can say bacon! Haha!

Using a mandolin to slice the zucchinis is the trick to having them all the same width. 

  • Serves16 appetizers
  • Prep time20 min
  • Cook time30 min
  • Timeout10 min
  • FreezingFreezes well


  • 1 200 g of flaky pastry crust
  • 2 cups of zucchinis, thinly sliced
  • A drizzle of quality olive oil
  • 1 tablespoon of fresh rosemary, chopped
  • Sea salt & Cracked pepper, as preferred
  • 3/4 cup of bacon, chopped in small pieces
  • of Parmesan flakes


  1. Preheat the oven at 400°F and place the rack at the center of it. Line a baking sheet with parchment paper.
  2. Add the flaky pastry onto the baking sheet and cover with the zucchinis. Drizzle with olive oil, sprinkle with rosemary then season. Add the bacon pieces on top.
  3. Bake for 30 minutes, making sure the crust is crispy.
  4. Top with the parmesan flakes, then slice to serve.



Tips & tricks

Cannot be frozen. Keeps for 3 days in the refrigerator. 



Recipe published on August 19, 2018