Mini Zucchini Pastry Cups

Photo: Veggie-Kids

Ingredients

24 sheets Phyllo dough

1 1/4 cups (s) of zucchini, shredded

3/4 cup (s) of carrot, shredded

1/2 cup (s) of onion, diced

1 clove garlic

3/4 cup (s) of shredded vegan cheddar cheese

1/4 cup (s) of melted vegan butter

1/2 teaspoon of sea salt

1/4 teaspoon of fresh ground pepper

1 teaspoon of dried basil, finely chopped

1 teaspoon of dried thyme, finely chopped

2 tablespoons of vegan butter (for Phyllo dough)

Preparation

Preheat oven 350F.

Make sure Phyllo dough is defrosted and ready, but keep it covered so it doesn't dry out.

Add zucchini, carrots, onion and garlic to food processor; shred.

Transfer zucchini mixture to medium sized bowl.

Melt butter and pour over zucchini mixture.

Add shredded vegan cheese and stir everything until combined.

Add in salt, pepper and herbs and mix thoroughly.

Spray mini muffin tins with non-stick cooking spray.

Melt additional butter.

Lay Phyllo dough sheets carefully out onto waxed or parchment paper. Cut into 5" X 5" squares.

Quickly and carefully brush each sheet of Phyllo dough with melted butter and press into muffin tin cups.

Fill cups with zucchini mixture to top and gently fold over extra dough.

Bake for 20-25 minutes.

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About

Savory and satisfying, these mini zucchini pastry cups will make people think you've spent all day in the kitchen, yet they're a breeze to put together. Loaded with zucchini and carrots, you won't be left feeling guilty if you over-indulge on these cute little appetizers!