Ellen Ogden's Zucchini Phyllo Pizza

• 1/2 cup freshly grated Parmesan or asiago cheese
• 1/4 cup mixed, chopped fresh herbs like savory, thyme, parsley and basil
• 2 tablespoons unsalted butter, melted
• 2 tablespoons canola oil
• 1/2 package phyllo dough (12 sheets, defrosted according to package directions)
• 6 teaspoons wheat germ
• 1 medium green zucchini, thinly sliced
• 1/2 sweet red onion, chopped fine
• 1 medium yellow zucchini or summer squash, thinly sliced

1. Preheat oven to 400 degrees.
2. Place cheese and herbs in a small bowl and set aside.
3. Combine melted butter and oil and, with a pastry brush, lightly grease a baking sheet.
4. Place 2 sheets of phyllo, one on top of the other, on the baking sheet.
5. Brush lightly with the oil and butter mixture, sprinkle with 2 tablespoons of the herb-cheese mixture and 1 teaspoon of wheat germ.
6. Repeat 5 more times, until all the sheets have been used, ending with a layer of phyllo.
7. Brush this top sheet with the oil and butter.
8. Leaving a 1 1/2-inch border free, sprinkle the onion on the top sheet.
9. Place the green and yellow zucchini, in alternating rows, overlapping as necessary.
10. Sprinkle with remaining cheese, herbs and wheat germ.
11. Drizzle with any remaining oil and butter.
12. Bake 15 to 20 minutes, or until phyllo is lightly browned and the cheese has melted.
13. Remove to cooling rack and cut into 3-inch squares.

freshly grated parmesan, mixed, unsalted butter, canola oil, phyllo, germ, green zucchini, sweet red onion, zucchini

Taken from cooking.nytimes.com/recipes/10832 (may not work)