Tomato Zucchini Triangles
|Butter flavored vegetable cooking spray/Null||1 (Null)|
|Diced zucchini/Null||1 Cup (16 tbs) (Null)|
|Peeled seeded chopped plum tomato/Null||1 Cup (16 tbs) (Null)|
|Chopped onion/Null||1⁄2 Cup (8 tbs) (Null)|
|Garlic/Null||1 Clove (5 gm), minced (Null)|
|Nonfat ricotta cheese/Null||1⁄2 Cup (8 tbs) (Null)|
|Frozen egg substitute/Null||1⁄4 Cup (4 tbs), thawed (Null)|
|Grated parmesan cheese/Null||3 Tablespoon (Null)|
|Minced fresh oregano/Null||2 Teaspoon (Null)|
|Cracked pepper/Null||1⁄4 Teaspoon (Null)|
|Frozen phyllo pastry sheets/Null||6 , thawed (Commercial Variety)|
|Reduced calorie margarine/Null||2 Teaspoon, melted (Null)|
Coat a large skillet with cooking spray; place over medium-high heat until hot.
Add zucchini, tomato, onion, and garlic; saute 5 minutes or until liquid evaporates.
Remove from heat; drain well, and press between paper towels to remove excess moisture.
Combine ricotta cheese and next 4 ingredients in a medium bowl; stir well.
Add vegetable mixture, stirring well.
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
Lightly coat phyllo with cooking spray.
Fold phyllo in half crosswise.
Lightly brush with margarine; fold in half lengthwise to make a strip about 3 1/2 inches wide.
Place one-sixth of zucchini mixture at base of phyllo strip; fold a bottom corner over filling, making a triangle.
Continue folding back and forth into a triangle to end of strip.
Place triangle, seam side down, on a baking sheet coated with cooking spray.
Lightly brush top with margarine.
Repeat procedure with remaining phyllo, margarine, and zucchini mixture.
Bake at 400° for 15 minutes or until golden.
Let triangles cool 5 minutes on wire racks, and serve warm.