Zucchini and Phyllo Pizza
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71
Ingredients
| ½ | package |
phyllo (filo) pastry sheets
|
* |
| ½ | pound |
butter
melted |
|
| ½ | cup |
asiago cheese
grated |
* |
| ¼ | cup |
mixed herbs
(savory, basil and chives), snipped |
* |
| 2 | each |
zucchini
young seneca |
|
| 2 | each |
zucchini
young gold rush |
Directions
Preheat oven 400℉ (200℃).
Lightly butter a cookie sheet.
Place two layers of phyllo dough on it, brush with butter, sprinkle with 1 tablespoon cheese and 1 teaspoon 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.
Nutrition Facts
Serving Size 253g (8.9 oz)Amount per Serving
Calories 43796% of calories from fat
% Daily Value *
Total Fat 46g
71%
Saturated Fat 29g
146%
Trans Fat
0g
Cholesterol 122mg
41%
Sodium 346mg
14%
Total Carbohydrate
2g
2%
Dietary Fiber 2g
9%
Sugars g
Protein
6g
Vitamin A 36%
•
Vitamin C 56%
Calcium 4%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
