Zucchini Phyllo Pizza

Zucchini Phyllo Pizza

2 T. butter

2 T. oil

1/2 package phyllo dough, room temperature

1 small green zucchini

1 small yellow summer squash

1/2 C. parmesan cheese, freshly grated

1/4 C. mixed fresh savory, thyme, parsley and basil

1/8 C. wheat germ

1/2 sweet red onion, finely chopped

Preheat oven to 400°F. In a small saucepan, heat the butter and oil until butter has melted. Remove from the heat. Thinly slice the zucchini and set aside. Place herbs in a bowl and finely snip with scissors (or chop on a cutting board). Combine herbs and grated cheese and set aside.

Remove phyllo from the package, place on the counter. Using a pastry brush, lightly oil a cookie sheet with melted butter and oil. Place two sheets of phyllo dough on the cookie sheet. Brush it lightly with the melted oil and butter. Sprinkle with approx. two tablespoons of the fresh herbs and cheese, then press down lightly. Butter, sprinkle and layer in the same manner six times until 12 sheets of phyllo have been used. (Roll up the remaining phyllo, wrap in plastic wrap and refreeze for another time.)

Sprinkle the top layer with thin slices of onion, and the zucchini. Alternate colors of green and yellow zucchini by lining the slices in tight rows. Sprinkle with remaining cheese and herbs. Curl up the edges of the phyllo and brush whole pizza with remaining oil. Bake for 15-20 minutes. Remove to cooling rack and cut into squares.


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