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Zucchini And Phyllo Pizza

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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables, Dairy Vegetarian Eggs, Main dish, Seasonings, Vegetables, Vegetarian 8 Servings

INGREDIENTS

1/2 Phyllo dough
1/2 lb Butter, melted
1/2 c Grated Asiago cheese
1/4 c Mixed herbs, snipped
savory basil & chives
2 Young Seneca zucchini
2 Young Gold Rush zucchini

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 229
Calories From Fat: 220
Total Fat: 25g
Cholesterol: 67.3mg
Sodium: 89.4mg
Potassium: 6.8mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 2g


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