Zucchini Strudel

By Hklbrries

Ingredients

• 3 medium sized zucchini (1 1/4), grated
• 3/4 cup lightly salted butter
• 1 cup onions, minced
• 8 oz container creamed cottage cheese
• 8 oz pkg cream cheese, diced
• 1/4 cup grated Parmesan cheese
• 3 large eggs
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp ground nutmeg
• 2 tbsp dill weed, optional
• Fresh soft bread crumbs
• 8 oz pkg phyllo dough

Details

Servings 6

Preparation

Step 1

Place grated zucchini n a colander and press firmly to remove as much moisture as possible. In a large skillet melt 2 tbsp of butter. Add onions and cook 2 to 3 minutes. Add zucchini and cook for 10 minutes. Remove pan from heat and stir in cheeses, eggs, seasonings and ½ cup bread crumbs. Melt remaining butter in a small pan. Unwrap phyllo and unfold on a sheet of wax paper. While you work keep it covered with a damp dish towel to prevent its drying out. Place 1 sheet of phyllo in front of you on another sheet of wax paper; brush phyllo all over with some of the melted butter. Top with 4 more sheets of phyllo, brushing each with butter. Sprinkle with 2 tbsp bread crumbs. Spoon half the zucchini mixture along 1 short side of phyllo, roll up, enclosing filling. Turn pastry seam side down, brush ends with butter and tuck them underneath roll. Transfer strudel to a buttered baking sheet and make 1 more strudel with 5 more sheets of phyllo and the remaining filling. Brush both strudels with butter. To bake, heat oven to 425 F. Bake in center of oven 20 to 30 minutes, until crisp and golden. When strudel is done, pour excess butter from baking sheet and let stand 10 minutes before slicing to serve.