Name: Zucchini and Phyllo Pizza
Ingredients: 1/2 pk 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

The devil may be fawning and wily to break one's commitment to God, or he may be hostile and deadly. He appeals to the innate selfishness of humans to get us to disobey God: “You desire things, you deserve them, and you will get them.” The word that we can gain anything we want in life – wealth, health, the perfect mate, business success, respect from others – is irresistible to those who are obsessed with themselves. The devil can quote Scripture and tell lies about God so that evil masquerades as something good. He can get persons to believe that their personal interests are indistinguishable from God's interests. When we do not get what we want, the devil uses a snake-headed bitterness that rears up from the caverns of the heart to destroy others and ourselves. Satan also tries to lead us to mistrust God and so to put God to the test.

David Garland

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

INGREDIENTS

1/2	pk	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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