Zucchini-Parm Phyllo SquaresBy · Aug 31 2011 · Comments
Serves 6 -8
- 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
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.