Zucchini and Mushroom Pockets


1/2 package phyllo dough
2 tablespoons unsalted butter, melted
2 moons zucchini, sliced into half
1/4 pound cremini mushrooms, sliced
1/2 large red onion, chopped
1 tomato, deseeded and chopped
4 cloves garlic, sliced
1/4 cup fresh basil, sliced
1/8 cup fresh parsley, chopped
1 teaspoon kosher salt
6 ounces goat cheese


Drizzle a bit of olive oil in a large, shallow pan over medium heat. Once hot, add the zucchini, mushrooms, onions and garlic. Cook for approximately 5 minutes or just until the mushrooms begin to soften.
Add the lemon juice, zest and tomatoes. Cook another 2-3 minutes, then remove from heat. Stir in the basil, parsley and salt. Cool the filling completely.
Lightly brush a sheet of phyllo dough with the melted butter, then fold in half. Place a bit of the filling in one corner, along with a dollop of goat cheese.
Fold the corner into a triangle and repeat along the length of the phyllo sheet, maintaining the triangular shape the entire way down. Lay on a baking sheet and brush with more butter. Repeat with the remaining phyllo dough until all of the filling and cheese are gone.
Bake in a preheated oven at 375 degrees for 18-20 minutes or until browned.




As long as you don’t let it dry out, phyllo dough can be a wonderful ingredient for a meal. Just cover the sheets with a damp paper towel to keep it pliable as you work. Make the filling ahead if you’re in a time crunch. Don’t feel like cutting up the goat cheese? Just stir it into the warm filling then cool completely. If you’re the kind of person who can’t fathom doing any of this during the week, take some time over the weekend to prepare the filling, assemble, then freeze each pocket. Pull them out individually when you need to bake them up. See? More time saved!




Monday, July 19, 2010 - 5:58pm


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