Ingredients: |
Ingredients: 5 c. coarsely shredded zucchini (1 1/2 lb.)
5 c. coarsely shredded yellow summer squash (1 1/2 lb.)
1/2 tsp. salt
8 eggs, beaten
2 Tbsp. snipped parsley or 2 tsp. dried parsley flakes
2 cloves garlic, minced
1 Tbsp. finely chopped onion or 1/2 tsp. minced dried onion
1 Tbsp. snipped fresh dill or 1/2 tsp. dried dillweed
1/4 tsp. pepper
8 oz. crumbled feta cheese
5 sheets frozen phyllo dough, thawed
1/4 c. butter or margarine, melted
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Directions: |
Directions:Preheat oven to 350º
In a large mixing bowl combine shredded zucchini, summer squash and salt
Let stand for 15 minutes
Place mixture in colander and squeeze to drain
In same bowl, combine beaten eggs, snipped parsley or parsley flakes, garlic, chopped onion or dried onion, fresh dill or dried dillweed and pepper
Stir in squash mixture and feta cheese
Spoon mixture evenly into an ungreased 13 x 9 x 2 inch baking pan
Cut phyllo sheets in half crosswise
Lightly brush a sheet of phyllo with some of the melted margarine or butter
Place phyllo sheet on squash mixture
Top with another sheet of phyllo
Brush with more margarine
Add remaining phyllo, brushing each sheet with melted margarine
With a sharp knife score through phyllo, making 16 squares
Bake for 50 - 55 minutes or until a knife inserted near the center comes out clean
To prevent over browning, cover strudel with foil the last 10 minutes of baking
Let strudel stand for 10 minutes before serving |
This recipe for Squash Strudel is from