Zucchini & Phyllo Pizza
Yield
1 pizzaPrep
20 minCook
15 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | package |
phyllo (filo) pastry sheets
|
*
|
| 226.8 | g |
butter
melted |
|
| 118 | ml |
asiago cheese
grated |
*
|
| 59 | ml |
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.
