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| 1/2 Packung | Phyllo dough |
| 1/2 x ca. 450 g | Butter melted |
| 1/2 Tasse | Grated Asiago cheese |
| 1/4 Tasse | Mixed herbs; snipped (savory, basil & chives) |
| 2 | Young Seneca zucchini |
| 2 | Young Gold Rush zucchini |
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Preheat oven 400 degrees F. Lightly butter a cookie sheet. Place two layers of phyllo dough on it, brush with butter, sprinkle with 1 tbs. Cheese and 1 tsp. Herbs. Put two more layers of phyllo on top, press down firmly. As before, brush with butter, sprinkle with cheese and herbs. Continue for 14 layers. Roll over edges to form a lip on the crust and butter to keep in place. Slice zucchini thinly and place on top of phyllo crust. Have fun; make a face, circles, or heart, etc. (let the kids do it).
Sprinkle with remaining cheese and herbs and a little melted butter. Bake 15 minutes, cool on rack.
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