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Tomato Zucchini Triangles

Healthycooking's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Snack
Method: 
Baked
Ingredient: 
Tomato

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