Ingredients:
- six cups of shredded zucchini
- six cups of shredded summer squash
- eight oz of crumbled feta
- six sheets of frozen phyllo dough, already thawed out
Directions:
- Preheat oven to 350. In a bowl, combine shredded zuuchini, squash and salt. Put in strainer and squeeze out juice. Combine beaten eggs, chopped parsley, garlic, feta, onion, dill, salt and pepper. Add freshly squeezed sqash-zuuchini mix. Spoon mixture into ungreased, 13x9 inch baking pan. Cut phyllo sheets in half cross-wise. Lightly brush each sheet of phyllo with melted butter, place on top of squash, repeating six times. Bake for an hour, in the last fifteen minutes cover with foil to prevent over-browning. Let phyllo-squash mixture sit for around twenty minutes. Cut into 10-12 squares.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5.64 Kcal (24 kJ) | ||
| Calories from fat | 1.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.16g | 0% | |
|---|---|---|---|
| Sodium | 8.74mg | 0% | |
| Potassium | 87.21mg | 2% | |
| Total Carbs | 0.94g | 0% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 0.47g | 1% | |
| Vitamin C | 20.4mg | 34% | |
| Iron | 0.9mg | 5% | |
| Calcium | 21.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 36.25 Kcal (152 kJ) | ||
| Calories from fat | 9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 0% | |
|---|---|---|---|
| Sodium | 56.18mg | 0% | |
| Potassium | 560.58mg | 2% | |
| Total Carbs | 6.04g | 0% | |
| Sugars | 0.96g | 1% | |
| Dietary Fiber | 2.96g | 2% | |
| Protein | 3g | 1% | |
| Vitamin C | 131.3mg | 34% | |
| Iron | 6mg | 5% | |
| Calcium | 140.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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