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
- Preheat oven to 400 degrees.
- Place cheese and herbs in a small bowl and set aside.
- 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.
- Leaving a 1 1/2-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.
- 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.
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)