Zucchini and Phyllo Pizza
- 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
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
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
