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
- Preheat oven broiler.
- 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.
- Turn oven to 350 degrees F.
- 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.
- 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.
- 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.
- 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.
- Bake for 30 minutes. Remove and let cool slightly before cutting and serving.
