This savory Zucchini and Phyllo Pizza is a delightful twist on traditional appetizers, offering a perfect balance of crispy texture and fresh vegetable flavor. The foundation is built from layers of delicate phyllo dough, brushed generously with melted butter and seasoned with snipped mixed herbs to create a golden, flaky crust. Topped with thinly sliced young zucchini and sharp Asiago cheese, this dish highlights the natural sweetness of the summer squash while maintaining a sophisticated, savory profile. It is an elegant yet simple option for dinner parties, potlucks, or a light weekday meal. The combination of herb-infused butter and melted cheese creates a rich aroma that fills the kitchen, making it an inviting centerpiece for any gathering. Serve warm for the best texture and flavor experience.
Zucchini And Phyllo Pizza
Description
This savory Zucchini and Phyllo Pizza is a delightful twist on traditional appetizers, offering a perfect balance of crispy texture and fresh vegetable flavor. The foundation is built from layers of delicate phyllo dough, brushed generously with melted butter and seasoned with snipped mixed herbs to create a golden, flaky crust. Topped with thinly sliced young zucchini and sharp Asiago cheese, this dish highlights the natural sweetness of the summer squash while maintaining a sophisticated, savory profile. It is an elegant yet simple option for dinner parties, potlucks, or a light weekday meal. The combination of herb-infused butter and melted cheese creates a rich aroma that fills the kitchen, making it an inviting centerpiece for any gathering. Serve warm for the best texture and flavor experience.Ingredients
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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Lightly butter a large cookie sheet or baking sheet.
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Unroll phyllo dough and keep covered with a damp towel to prevent drying out.
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Place two layers of phyllo dough on the prepared cookie sheet.
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Brush the phyllo layers generously with melted butter.
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Sprinkle with 1 tablespoon of grated Asiago cheese and 1 teaspoon of snipped mixed herbs.
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Add two more layers of phyllo dough on top and press down firmly.
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Repeat the process of brushing with butter and sprinkling with cheese and herbs.
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Continue layering until you have used approximately 14 layers of phyllo dough in total.
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Roll over the edges of the phyllo to form a lip on the crust and brush with butter to secure.
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Slice zucchini thinly using a mandoline or sharp knife.
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Arrange zucchini slices on top of the phyllo crust, creating decorative patterns such as circles, hearts, or faces if desired.
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Sprinkle the remaining Asiago cheese and mixed herbs over the zucchini.
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Drizzle with a little remaining melted butter.
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Bake in the preheated oven for 15 minutes, or until the phyllo is golden brown and crispy.
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Remove from oven and cool on a wire rack for a few minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 539.5kcal
- % Daily Value *
- Total Fat 57.2g88%
- Saturated Fat 35.5g178%
- Cholesterol 148.1mg50%
- Sodium 497.8mg21%
- Total Carbohydrate 5.4g2%
- Dietary Fiber 0.2g1%
- Sugars 0.8g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Keep unused phyllo dough covered with a damp towel at all times during assembly to prevent it from drying out and becoming brittle.
Asiago cheese can be substituted with Parmesan, Pecorino Romano, or Feta for a different flavor profile.
For extra flavor, mix a pinch of red pepper flakes or dried oregano into the herb mixture.
Serve immediately while the phyllo crust is still crisp. Leftovers can be stored in an airtight container at room temperature for up to 2 days, but reheating in the oven helps restore crispness.
Young zucchini varieties like 'Seneca' or 'Gold Rush' have thinner skins and smaller seeds, making them ideal for this application, but standard zucchini works well too if sliced thinly.
