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Zucchini and Mushrooms Pizza
Source: dLife

A thin fillo crusted pizza topped with fresh vegetables and cheese.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 125.7
Total Carbs 15.5 g
Dietary Fiber 1.9 g
Sugars 2.1 g
Total Fat 4.2 g
Saturated Fat 2.2 g
Unsaturated Fat 0.3 g
Potassium 318.9 mg
Protein 7.6 g
Sodium 387.2 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1 Meat , 1 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  olive oil cooking spray
1 cup  chopped leeks
4 cup  fresh mushrooms
1 tsp  minced garlic
2 each  medium zucchini
0 1/2 tsp  ground thyme
1 pinch  salt
1 pinch  black pepper
8 each  phyllo pastry dough sheet
1 cup  reduced fat feta crumbles
0 1/4 cup  reduced fat grated parmesan cheese
  1. Preheat oven to 375 degrees F.
  2. Coat a frying pan with cooking spray and place over medium heat. Cook leeks, covered 3 to 4 minutes.
  3. Mix in mushrooms and garlic and cook 5 minutes, covered. Mix in zucchini and cook 5 to 8 minutes. Add in thyme, salt, and pepper.
  4. Coat a baking sheet with cooking spray. Lay one sheet of phyllo on pan and coat with cooking spray.
  5. Continue on with process using all eight sheets of phyllo. Spread vegetable mixture on top of phyllo. Top with feta and Parmesan cheeses.
  6. Bake 15 minutes or until cheese is melted.

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