ZUCCHINI AND MUSHROOM PIZZA
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 153.0
- Total Fat: 6.2 g
- Cholesterol: 12.3 mg
- Sodium: 542.0 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 1.6 g
- Protein: 10.2 g
View full nutritional breakdown of ZUCCHINI AND MUSHROOM PIZZA calories by ingredient
Introduction
LOTS OF VEGGIES....YUMMY AND EASY TO COOK LOTS OF VEGGIES....YUMMY AND EASY TO COOKNumber of Servings: 8
Ingredients
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1 OLIVE OIL COOKING SPRAY
1 CUP CHOPPED LEEKS OR 1/2 CUP GREEN ONIONS
4 CUPS OF MUSHROOMS SLICED
2 CUPS OF ZUCCCHINI-SLICED
2 TSP MINCED GARLIC
1/2 TEASPOON OF THYME
1 PINCH OF SALT
1 PINCH OF BLACK PEPPER
8 PHYLLO PASTRY DOUGH THAWED
1 CUP OF REDUCED FAT FETA CHEESE
1/4 CUP REDUCED FAT GRATED PARMESESAN CHEESE
Directions
1. PREHEAT OVEN TO 375 DEGREES F
2. COAT A FRYING PAN WITH COOKING SPRAY AND PLACE OVER MEDIUM HEAT. COOK LEEKS COVERED 3 TO 4 MINUTES.
3. MIX IN MUSHROOMS AND GARLIC AND COOK 5 MINUTES COVERED.
4. MIX IN ZUCCHINI AND COOK 5 TO 6 MINUTES. ADD IN THYME, SALT AND PEPPER.
5. COAT A BAKING SHEET WITH COOKING SPRAY.
6. CONTINUE ON WITH PROCESS USING ALL EIGHT SHEETS OF PHYLLO.
7. SPREAD VEGETABLE MIXTURE ON TOP OF PHYLLO. TOP WITH FETA AND PARMESAN CHEESES.
8. BAKE 15 MINUTES OR UNTIL CHEESE IS MELTED. ENJOY!
Number of Servings: 8
Recipe submitted by SparkPeople user RBUCSGIRL.
2. COAT A FRYING PAN WITH COOKING SPRAY AND PLACE OVER MEDIUM HEAT. COOK LEEKS COVERED 3 TO 4 MINUTES.
3. MIX IN MUSHROOMS AND GARLIC AND COOK 5 MINUTES COVERED.
4. MIX IN ZUCCHINI AND COOK 5 TO 6 MINUTES. ADD IN THYME, SALT AND PEPPER.
5. COAT A BAKING SHEET WITH COOKING SPRAY.
6. CONTINUE ON WITH PROCESS USING ALL EIGHT SHEETS OF PHYLLO.
7. SPREAD VEGETABLE MIXTURE ON TOP OF PHYLLO. TOP WITH FETA AND PARMESAN CHEESES.
8. BAKE 15 MINUTES OR UNTIL CHEESE IS MELTED. ENJOY!
Number of Servings: 8
Recipe submitted by SparkPeople user RBUCSGIRL.