Zucchini and phyllo pizza

8 servings

Ingredients

Quantity Ingredient
½ pack Phyllo dough
½ pounds Butter; melted
½ cup Grated Asiago cheese
¼ cup Mixed herbs; snipped (savory, basil & chives)
2 Young Seneca zucchini
2 Young Gold Rush zucchini

Directions

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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