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Zucchini & Phyllo Pizza

Zucchini & Phyllo Pizza recipe image
This Zucchini & Phyllo Pizza offers a delightful twist on traditional pizza by using delicate phyllo dough as the crust. The layers of buttery pastry create a shatteringly crisp base that contrasts beautifully with the tender, fresh zucchini slices. Seasoned with snipped mixed herbs and melted butter, this dish delivers a savory, aromatic flavor profile that is both comforting and elegant. It serves as an excellent vegetarian option for weeknight dinners or as a sophisticated appetizer for gatherings. The preparation is straightforward, allowing the quality of the ingredients to shine through. Serve warm for the best texture, enjoying the interplay of flaky pastry and moist vegetables.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 539.5
Dietary: Gluten-free
Description
This Zucchini & Phyllo Pizza offers a delightful twist on traditional pizza by using delicate phyllo dough as the crust. The layers of buttery pastry create a shatteringly crisp base that contrasts beautifully with the tender, fresh zucchini slices. Seasoned with snipped mixed herbs and melted butter, this dish delivers a savory, aromatic flavor profile that is both comforting and elegant. It serves as an excellent vegetarian option for weeknight dinners or as a sophisticated appetizer for gatherings. The preparation is straightforward, allowing the quality of the ingredients to shine through. Serve warm for the best texture, enjoying the interplay of flaky pastry and moist vegetables.
Ingredients
  • 1/2 package Phyllo dough
  • 1/2 pound Butter; melted
  • 1/2 cup Grated Asiago cheese
  • 1/4 cup Mixed herbs; snipped
  • 4 medium Zucchini (e.g., Seneca or Gold Rush)
Directions
  1. 1
    Preheat oven to 400 degrees F (204&# 194;°C).
  2. 2
    Lightly butter a cookie sheet or baking pan.
  3. 3
    Place two layers of phyllo dough on the prepared sheet.
  4. 4
    Brush the phyllo layers with melted butter.
  5. 5
    Sprinkle 1 tablespoon of grated Asiago cheese and 1 teaspoon of mixed herbs over the buttered layers.
  6. 6
    Add two more layers of phyllo dough on top and press down firmly.
  7. 7
    Brush with butter, sprinkle with cheese and herbs, repeating this process until you have used all 14 layers of phyllo dough.
  8. 8
    Roll over the edges of the phyllo to form a lip on the crust and brush with butter to keep it in place.
  9. 9
    Slice zucchini thinly.
  10. 10
    Arrange the zucchini slices on top of the phyllo crust in desired patterns such as circles, hearts, or faces.
  11. 11
    Sprinkle the remaining cheese and herbs over the zucchini and drizzle with a little melted butter.
  12. 12
    Bake for 15 minutes until the crust is golden and crisp.
  13. 13
    Cool on a rack 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

Ensure phyllo dough stays covered with a damp towel while working to prevent it from drying out and cracking.

Asiago cheese can be substituted with Parmesan, Pecorino Romano, or Feta for different flavor profiles.

For a crispier crust, bake for an additional 2-3 minutes, but watch closely to avoid burning.

This dish is best served immediately while the phyllo is still crispy.

Keywords: zucchini, phyllo, pizza, vegetarian, greek, herbs, butter, appetizer, crispy, pastry, summer, light, main, easy, cheese, asiago, baking, crust
Read it online: https://www.chefs-mate.com/recipe/zucchini-phyllo-pizza/