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