Zucchini & Phyllo Pizza

Forget rolling out dough. This pizza gets its crust from layers of buttery, shattering-crisp phyllo pastry stacked with Asiago cheese and fresh herbs between every layer.

The topping is pure simplicity: thin coins of green and golden zucchini arranged over that flaky base, finished with more cheese and a drizzle of melted butter.

Let the kids arrange the zucchini into faces, hearts, or whatever shapes they dream up. It’s the kind of recipe that turns dinner into a craft project.

Every bite shatters into buttery, cheesy, herb-scented shards with tender zucchini on top.

Variations

• Add tomatoes: Scatter cherry tomato halves over the zucchini before baking for a burst of juicy sweetness.
• Go Mediterranean: Top with olives, sun-dried tomatoes, and crumbled feta instead of Asiago.
• Make it heartier: Layer thin slices of prosciutto between the phyllo sheets for a salty, savory upgrade.

Kitchen Tips

• Work quickly with phyllo. It dries out fast, so keep the unused sheets under a damp towel while you build the layers.
• Press each double layer down firmly so the finished crust holds together and doesn’t puff into separate sheets.
• Slice the zucchini paper-thin so it softens in the short bake time. A mandoline makes quick work of this.