Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix binging is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Squash Strudel

Phyllo dough and feta cheese infuse a Greek flavor into this potluck side dish full of summer squash and zucchini.

3.5 by 4 people
1,327 views
Rate me!
  • Makes: 16 servings
  • Yields: 16 side-dish servings
  • Prep: 40 mins
  • Bake: 50 mins 350°F
  • Stand: 10 mins

Squash Strudel

Ingredients

Directions

  1. Preheat oven to 350 degree F. In a large mixing bowl combine shredded zucchini, summer squash, and salt. Let stand 15 minutes. Place mixture in colander and squeeze to drain. In same bowl combine beaten eggs, snipped parsley or parsley flakes, garlic, chopped onion or dried onion, fresh dill or dried dillweed, and pepper. Stir in squash mixture and feta cheese. Spoon mixture evenly into an ungreased 13x9x2-inch baking pan.
  2. Cut phyllo sheets in half crosswise. Lightly brush a sheet of phyllo with some of the melted margarine or butter. Place phyllo sheet on squash mixture. Top with another sheet of phyllo. Brush with more margarine. Add remaining phyllo, brushing each sheet with melted margarine. With a sharp knife score through phyllo, making 16 squares. Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. To prevent overbrowning, cover strudel with foil the last 10 minutes of baking. Let strudel stand 10 minutes before serving. Makes 16 side-dish servings.

Nutrition Facts (Squash Strudel)

    Per serving:
  • 132 kcal cal.,
  • 9 g fat
  • (4 g sat. fat,
  • 119 mg chol.,
  • 319 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...