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I had lettuce building and building up from a few weeks of my Culinary Institute of America CSA (@CIAGreystone), and there was just no way I could eat THAT much salad. I had a thought about grilled romaine I made one time, and so why not cook the lettuce?! With that cooked down lettuce I paired what is truly the very last summer squash, but you could easily replace it with roasted, sliced winter squash. Some extra phyllo in the freezer, a little parmesan, fresh thyme...and poof! Dinner (or a side) is served!
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Zucchini and Lettuce Phyllo Tart

October 27, 2015

30 min or less active, fall, main, side, summer

I had lettuce building and building up from a few weeks of my Culinary Institute of America CSA (@CIAGreystone), and there was just no way I could eat THAT much salad. I had a thought about grilled romaine I made one time, and so why not cook the lettuce?! With that cooked down lettuce I paired what is truly the very last summer squash, but you could easily replace it with roasted, sliced winter squash. Some extra phyllo in the freezer, a little parmesan, fresh thyme...and poof! Dinner (or a side) is served!

Information

Servings: 8
Time: About 30 minutes active; 90 minutes total
Price: About $20.00 total; $2.50 per serving
Nutrition (per serving):
Calories: 179
Protein: 7.6g
Fat: 8.1g
Saturated fat: 2.6g
Carbohydrates: 19.3g
Fiber: 1.9g
Sodium: 621mg
Cholesterol: 7.1mg
High In: Vitamins A, C, K; Manganese
Good Source: Calcium, Iron, Thiamin, Riboflavin, Vitamin B6, Folate, Phosphorus, Potassium, Selenium
Low In: Cholesterol

Ingredients

  • 1 lb summer/winter squash, sliced lengthwise 1/4" thick
  • 2 Tbsp EVOO, divided
  • 1 tsp salt, divided
  • 1 1/2 lb mixed lettuce, washed and dried thoroughly
  • 4 garlic cloves, minced
  • 1/2 lb phyllo dough
  • 3 oz parmesan cheese, grated
  • 2 Tbsp thyme leaves

Preparation

  1. Preheat oven broiler.
  2. Lay the squash in a single layer on a baking sheet covered with foil and then cooking spray. Brush zucchini with 1/2 Tbsp EVOO and sprinkle with 1/2 tsp salt. Broil 5-10 minutes until browned. Turn the squash slices over and brush with another 1/2 Tbsp EVOO and broil another 5 minutes. Remove from heat and let cool.
  3. Turn oven to 350 degrees F.
  4. Heat 1/2 Tbsp EVOO in a large skillet over medium heat. Add the lettuce and cook until wilted, about 5 minutes. Add 1/2 tsp salt and garlic. Remove from heat and drain in a colander.
  5. Lay out 1/2 the phyllo sheets in a 9x13 casserole dish coated with cooking spray. Brush with 1 tsp EVOO, and then sprinkle 1 oz Parmesan cheese and 1 Tbsp thyme leaves over top.
  6. Lay the remaining 1/2 of phyllo sheets on top. Again, brush with 1 tsp EVOO, 1 oz Parmesan cheese and 1 Tbsp thyme leaves.
  7. Then lay 1/2 the zucchini slices on top. Squeeze the lettuce to remove excess water and spread out evenly over the zucchini. Top with remaining zucchini slices and Parmesan cheese.
  8. Bake for 30 minutes. Remove and let cool slightly before cutting and serving.

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