Description
These crispy phyllo shells are filled with tender zucchini and red pepper, creating a perfect balance of bright & savory flavors. Paired with a tangy dill yogurt dip, they make an elegant and easy appetizer or side dish that highlights fresh, seasonal produce.
Ingredients
- 1 package (15 count) Athens® Phyllo Shells
- 2 tablespoons olive oil 1 cup zucchini, chopped
- ½ cup red pepper, chopped
- 1 clove garlic, grated
- ¼ cup green onion, chopped
- 1 cup plain Greek yogurt
- 1 tablespoon fresh dill, finely snipped
- ½ teaspoon lemon juice
- Salt, to taste
- Pepper, to taste
Directions
In a medium skillet, heat olive oil over medium heat. Sauté zucchini, red pepper and garlic until tender-crisp. Stir in green onion and sauté for 1 minute. Spoon filling into each phyllo shell.
In a small bowl, mix Greek yogurt, dill, lemon juice, salt and pepper. Cover and chill until ready to serve.
Serve with chilled dill yogurt dip.
Tips
VARIATIONS: Can also be made with a mix of zucchini and yellow squash
Tip: For added crispness, preheat oven to 350º F. Place empty shells on a baking sheet and bake for 3-5 minutes. Cool and fill.
