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Home Easy Shortbread Crust

Summer Squash Squares Recipe

Ingredients

How to make it

  • 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.

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The Cook

MOCHAMO Cape Cod, MA

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