| 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)
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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