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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375ºF. | 2. Brush a rimmed baking sheet with butter. | 3. Slice the zucchini and summer squash. | 4. Mix the herbs, garlic and 3 tablespoons of oil together. | 5. Put the sliced zucchini and summer squash in a bowl, toss with 1 tablespoon of the oil and season with salt and pepper, to taste. | 6. Work with one sheet of the phyllo dough at a time, and keep the other sheets covered with a damp towel. | 7. Press one sheet of the phyllo onto the prepared pan and brush it with the melted butter. Repeat with the remaining sheets, brushing each with the butter. | 8. Spread the herbed oil mixture over the last layer of dough, top with the zucchini and squash and dot with the olives. | 9. Bake for 25 minutes, or until the edges have just begun to turn brown. | 10. To serve: Remove the tart from the oven and allow it to cool slightly. Cut into 6 pieces and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
oregano	2	tablespoons	chopped	15.9	4.1352	0.54	0.2568
thyme	2	tablespoons	chopped	4.848	1.1736	0.2669	0.0806
garlic clove	4		crushed	-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-
zucchini	2		sliced sliced	6.72	0.9952	0.8672	0.128
summer squash	2		sliced sliced	-	-	-	-
phyllo dough	6	sheets	thawed	340.86	59.964	8.094	6.84
butter	3	tablespoons	unsalted melted	256.5	11.7855	8.0145	21.6
kalamata olive	1/2	cup	pitted	-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.