Mini Zucchini Pastry Cups

Foodista
12Ingredients
370Calories
45Minutes

Ingredients

  • 24 sheets phyllo dough
  • 1 1/4 cups zucchini (shredded)
  • 3/4 cup carrot (shredded)
  • 1/2 cup onion (diced)
  • 1 clove garlic
  • 3/4 cup vegan cheddar cheese (shredded)
  • 1/4 cup vegan butter (melted)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper (fresh)
  • 1 teaspoon dried basil (finely chopped)
  • 1 teaspoon dried thyme (finely chopped)
  • 2 tablespoons vegan butter (for Phyllo dough)

Directions

  1. Preheat oven 350F.
  2. Make sure Phyllo dough is defrosted and ready, but keep it covered so it doesn't dry out.
  3. Add zucchini, carrots, onion and garlic to food processor; shred.
  4. Transfer zucchini mixture to medium sized bowl.
  5. Melt butter and pour over zucchini mixture.
  6. Add shredded vegan cheese and stir everything until combined.
  7. Add in salt, pepper and herbs and mix thoroughly.
  8. Spray mini muffin tins with non-stick cooking spray.
  9. Melt additional butter.
  10. Lay Phyllo dough sheets carefully out onto waxed or parchment paper. Cut into 5" X 5" squares.
  11. Quickly and carefully brush each sheet of Phyllo dough with melted butter and press into muffin tin cups.
  12. Fill cups with zucchini mixture to top and gently fold over extra dough.
  13. Bake for 20-25 minutes.
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NutritionView more

370Calories
Sodium36%DV860mg
Fat11%DV7g
Protein18%DV9g
Carbs22%DV66g
Fiber16%DV4g

PER SERVING *

Calories370Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium860mg36%
Potassium290mg8%
Protein9g18%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate66g22%
Dietary Fiber4g16%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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