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Add a photoServings: 8
Ingredients
- 1/2 pkt Phyllo dough
- 1/2 lb Butter, melted
- 1/2 c. Grated Asiago cheese
- 1/4 c. Mixed herbs, snipped (savory, basil & chives)
- 2 x Young Seneca courgette
- 2 x Young Gold Rush courgette
Directions
- 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 teaspoon 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 create a lip on the crust and butter to keep in place. Slice courgette thinly and place on top of phyllo crust. Have fun; make a face, circles, or possibly heart, etc. (let the kids do it).
- Sprinkle with remaining cheese and herbs and a little melted butter. Bake 15 min, cold on rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 8 servings | |
| Calories 258 | |
| Calories from Fat 253 | 98% |
| Total Fat 28.82g | 36% |
| Saturated Fat 18.23g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 210mg | 9% |
| Potassium 9mg | 0% |
| Total Carbs 0.65g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.39g | 1% |
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