Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Phyllo Dough | not in our table | 0 |
| Savory | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 pack phyllo dough
- 1/2 lbs butter, melted
- 1/2 cup grated asiago cheese
- 1/4 cup mixed herbs, snipped
- - (savory, basil & chives)
- 2 young seneca zucchini
- 2 young gold rush zucchini
- =
Directions
Preheat oven 400 °F. Lightly butter a cookie sheet. Place two layers of phyllo dough on it, brush with butter, sprinkle with 1 tbs. Cheese and 1 tsp. 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 form a lip on the crust and butter to keep in place. Slice zucchini thinly and place on top of phyllo crust. Have fun; make a face, circles, or heart, etc. (let the kids do it). Sprinkle with remaining cheese and herbs and a little melted butter. Bake 15 minutes, cool on rack.