Zucchini-Parm Phyllo Squares

These were a late night snack for college friends visiting us in Montana.  The whole lot of food disappeared in less than a few minutes.  Needless to say they were a huge hit. 

Serves 6 -8

Ingredients:

- 2 sheets store bought puff pastry

- 1 egg

- 1 tablespoon olive oil

- 2 diced zucchinis

- ¼ cup finely chopped flat leaf parsley

- 2 cloves minced garlic

- ½ teaspoon salt

- ½ cup sour cream

- 2 cups grated parmesan cheese

Instructions:

Pre-heat oven to 425°. 

Heat the olive oil over medium-high heat in a medium sized saucepan.  Add the diced zucchini, parsley and salt.  Sauté for 3 minutes before stirring in the garlic.  Continue to sauté for 2 more minutes, remove from the heat and set aside.

Cut the pastry dough into 3”x3” squares and arrange on a buttered cookie sheet spaced two inches apart.   Whisk the egg in a small bowl with 1 tablespoon water.  Use a pastry brush to lightly brush the egg wash onto the dough squares.   Transfer the cookie sheet to the oven and bake for 12-15 minutes or until golden brown.  Remove from the oven and dabble a teaspoon of sour cream on each square.  Top with a large spoonful of the zucchini mixture and then a spoonful of the shredded cheese.  Return to the oven and cook for an additional 2 minutes or until the cheese is nicely melted.  Remove from the oven and cool for 5 minutes before serving.