Description
Featuring sheets of flaky Phyllo between layers of zucchini, mushrooms, carrots and cheese, this meat-free bake can serve as an appetizer or an entree.
Ingredients
- 4 cups (4 small) zucchini, grated
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon ground black pepper
- 1 teaspoon olive oil
- 1 tablespoon shallots, chopped
- 3 cups mushrooms, finely chopped
- 1/2 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 tablespoons olive oil
- 3 cups carrots, grated
- 1 teaspoon ground ginger
- 1/2 teaspoon lemon juice
- 8 ounces cream cheese, softened
- 4 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 40 sheets Athens Phyllo Dough (9″ x 14″), thawed
- 1/2 cup butter, melted
- 1 cup breadcrumbs
- 3 cups Swiss cheese, grated
Directions
In medium bowl, mix together zucchini, Parmesan cheese and 1/2 teaspoon pepper. Cover and set aside.
In medium saute pan, heat 1 teaspoon oil. Add shallots and mushrooms and saute for 3 minutes. Drain, season with lemon juice, salt and pepper. Cover and set aside.
Heat 1 1/2 tablespoons oil and saute carrots for 10 minutes. Season with ginger and lemon juice. Place in medium bowl, cover and set aside.
In food processor, mix cream cheese, eggs, milk, 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth.
Lightly butter a 9″x 13″x 2″ baking pan. Overlap 10 sheets of Phyllo to cover the bottom layer of the pan, buttering each sheet and sprinkling with 1/3 cup breadcrumbs.
Add zucchini mixture. Butter and overlap 10 more sheets of Phyllo, sprinkling 1/3 breadcrumbs over the zucchini mixture.
Add half of the Swiss cheese to pan, cover with mushroom mixture and top with remaining Swiss cheese mixture. Layer 10 more sheets of Phyllo, overlapping over this mixture.
Pour carrot mixture over this Phyllo layer, and add cream cheese mixture on top. Cover with the remaining 10 Phyllo sheets, sprinkling 1/3 breadcrumbs in between the sheets as you overlap.
Bake in preheated 3501/4F oven for 1 1/4 to 1 1/2 hours or until golden brown. Allow to cool in pan for 15 minutes before serving.
