Zucchini Phyllo Pizza
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup freshly grated Parmesan or asiago cheese
- ¼cup mixed, chopped fresh herbs like savory, thyme, parsley and basil
- 2tablespoons unsalted butter, melted
- 2tablespoons canola oil
- ½package phyllo dough (12 sheets, defrosted according to package directions)
- 6teaspoons wheat germ
- 1medium green zucchini, thinly sliced
- ½sweet red onion, chopped fine
- 1medium yellow zucchini or summer squash, thinly sliced
Nutritional analysis per serving (4 servings)
375 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 13 grams protein; 470 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Place cheese and herbs in a small bowl and set aside.
- Step 2
Combine melted butter and oil and, with a pastry brush, lightly grease a baking sheet. Place 2 sheets of phyllo, one on top of the other, on the baking sheet. Brush lightly with the oil and butter mixture, sprinkle with 2 tablespoons of the herb-cheese mixture and 1 teaspoon of wheat germ. Repeat 5 more times, until all the sheets have been used, ending with a layer of phyllo. Brush this top sheet with the oil and butter.
- Step 3
Leaving a 1½-inch border free, sprinkle the onion on the top sheet. Place the green and yellow zucchini, in alternating rows, overlapping as necessary. Sprinkle with remaining cheese, herbs and wheat germ. Drizzle with any remaining oil and butter.
- Step 4
Bake 15 to 20 minutes, or until phyllo is lightly browned and the cheese has melted. Remove to cooling rack and cut into 3-inch squares.
Private Notes
Comments
I made this after searching for a main dish to use up Phyllo dough. Very tasty. I did not have wheat germ, but did have about a cup of ricotta, which I added to 3 of the layers. It took a bit longer to cook than shown, and I needed more Parmesan and herbs.