This is what I like to do on Sunday. I take all of the vegetables that I have left over from the week and maybe some new stuff that I got at the local farmers market Saturday morning and I begin to put together dishes and easy stuff to grab for the week.
If you notice I still have some phyllo dough left over from the zucchini tart that I made last week and I'm going to do a variation on that today!
Today I'm thinking a spinach -zucchini tart. And a mushrooms onions mozzarella tart with turkey!!!
The basic recipe I use for the zucchini tart or without the phyllo dough (the gluten free variation) ~ the Zucchini Fritter ~ is from an earlier post, here is the link...Zucchini Tart/Fritter Recipe. This is the recipe I'm so excited about. It adds powerful superfoods to a basic easy tart or fritter. The possibilities for this are endless as are the flavors.
Today's recipe... use the Zucchini Tart directions with or without phyllo dough, if without simply spray the baking pan with spray oil or form into patties and spray with oil.
4 eggs (I added one to the basic recipe of 3)
8 slices Deli Turkey - I get the Costco no antibiotic or nitrate turkey any brand will do.
2 scallions chopped
3 medium zucchini, shredded and put in paper towels to drain water out.
2 cups chopped spinach - I picked some up from the local farmers market Saturday.
1/2 cup crumbled Feta cheese
1/2 cup shredded mozzarella (I used fresh that I made at home).
Salt and pepper to taste
Simply mix all ingredients together with a fork or spoon. Roll out the phyllo dough and place into a 9 x 12 baking pan. OR...for Gluten Free, nix the phyllo dough and form into patties or press evenly into 9 x 12 with a spoon. Don't forget to egg wash the phyllo dough if you choose that option. Bake at 400 degrees for 35 minutes.
Man I love this recipe. More variations to come!!
If you notice I still have some phyllo dough left over from the zucchini tart that I made last week and I'm going to do a variation on that today!
Today I'm thinking a spinach -zucchini tart. And a mushrooms onions mozzarella tart with turkey!!!
The basic recipe I use for the zucchini tart or without the phyllo dough (the gluten free variation) ~ the Zucchini Fritter ~ is from an earlier post, here is the link...Zucchini Tart/Fritter Recipe. This is the recipe I'm so excited about. It adds powerful superfoods to a basic easy tart or fritter. The possibilities for this are endless as are the flavors. Today's recipe... use the Zucchini Tart directions with or without phyllo dough, if without simply spray the baking pan with spray oil or form into patties and spray with oil.
4 eggs (I added one to the basic recipe of 3)
8 slices Deli Turkey - I get the Costco no antibiotic or nitrate turkey any brand will do.
2 scallions chopped
3 medium zucchini, shredded and put in paper towels to drain water out.
2 cups chopped spinach - I picked some up from the local farmers market Saturday.
1/2 cup crumbled Feta cheese
1/2 cup shredded mozzarella (I used fresh that I made at home).
Salt and pepper to taste
Simply mix all ingredients together with a fork or spoon. Roll out the phyllo dough and place into a 9 x 12 baking pan. OR...for Gluten Free, nix the phyllo dough and form into patties or press evenly into 9 x 12 with a spoon. Don't forget to egg wash the phyllo dough if you choose that option. Bake at 400 degrees for 35 minutes.
Man I love this recipe. More variations to come!!
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