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ZUCCHINI AND PHYLLO PIZZA
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Vegetables
Vegetarian Herbs
Amount Measure Ingredient -- Preparation Method
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1/2 pk Phyllo dough
1/2 lb Butter -- melted
1/2 c Grated Asiago cheese
1/4 c Mixed herbs -- snipped
- (savory, basil & chives)
2 Young Seneca zucchini
2 Young Gold Rush zucchini
Preheat oven 400 degrees F. Lightly butter a cookie
sheet. Place two layers of phyllo dough on it, brush
with butter, sprinkle with 1 tbs. cheese and 1 tsp.
herbs. Put two more layers of phyllo on top, press
down firmly. As before, brush with butter, sprinkle
with cheese and herbs. Continue for 14 layers. Roll
over edges to form a lip on the crust and butter to
keep in place. Slice zucchini thinly and place on top
of phyllo crust. Have fun; make a face, circles, or
heart, etc. (let the kids do it).
Sprinkle with remaining cheese and herbs and a little
melted butter. Bake 15 minutes, cool on rack.
Copyright Ellen Ecker Ogden
From: The Cook's Garden catalog - Spring/Summer 1990 -
page 20
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