Athens Foods | Zucchini Baklava Recipe by Katzie Guy Hamilton
This zucchini baklava puts a savory twist on traditional baklava. Learn how to use zucchini, phyllo & more for a totally new, dinner-ready dish.
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Cooking tools:
- Offset spatula
- Pastry brush
- Microplane
- Pepper mill
- Chef's knife
- Cutting board
- Skillet
- Baking sheet
- Baking dish
- Oven
- Stove
- Mixing bowl
- Spoon
- Grater
- Measuring spoon
- Measuring cup
- Plastic wrap
- Kitchen towel
Ingredients
- 1 package Athens® Phyllo Dough (9”x14”), thawed
- 8 ounces extra virgin olive oil
- 2 teaspoons black pepper, freshly ground
- 2 teaspoons Himalayan pink salt
- 1 bunch fresh mint
- ½ cup oil cured black olives
- 1 jalapeño
- 3 ounces raw local honey
- ½ cup pecorino Romano cheese, finely grated
- 4 large zucchini
- 8 ounces goat’s milk ricotta
- 1 lemon
- ¼ cup sliced almonds, toasted
- ¼ cup shelled walnuts, toasted
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