Zucchini & Phyllo Pizza Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 package: Phyllo dough,
1/2 lbs: Butter, melted
1/2 cup: Grated Asiago cheese,
1/4 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 Cooks Garden catalog -
Spring/Summer 1990 - page 20
Source from luhu.jp
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 Cooks Garden catalog -
Spring/Summer 1990 - page 20
Source from luhu.jp