It is so easy to be lazy in the summer. Sometimes you just don’t feel like cooking! Your boss is getting on your last nerves, so you run out of the office to escape. Traffic’s terrible (as usual), and the ride home feels like an eternity. You walk in the door, and all you want is to pour a glass of wine–not turn on the oven. We’ve all been there, no matter how much you enjoy to cook. There are many ways around this, and one of them is planning ahead, but another is keeping your mind open. Instead of making a big meal that feels daunting at the time, think about what is light, easy and satisfying. Fresh vegetables are so easy to make into quick, varied meals. Plus, they make the perfect summer dish when the sun is high, and your patience is low. And you can still have that glass of wine. We’d never take that away from anyone!
As long as you don’t let it dry out, phyllo dough can be a wonderful ingredient for a meal. Just cover the sheets with a damp paper towel to keep it pliable as you work. Make the filling ahead if you’re in a time crunch. Don’t feel like cutting up the goat cheese? Just stir it into the warm filling then cool completely. If you’re the kind of person who can’t fathom doing any of this during the week, take some time over the weekend to prepare the filling, assemble, then freeze each pocket. Pull them out individually when you need to bake them up. See? More time saved! For anyone who needs a little help learning how to fold your phyllo into triangles, check out these step-by-step photos. If at any time frustration begins, just take a sip of that wine and try it again!
Zucchini and Mushroom Pockets – Serves 12
1/2 package phyllo dough
2 tablespoons unsalted butter, melted
2 zucchini, sliced into half moons
1/4 pound cremini mushrooms, sliced
1/2 large red onion, chopped
Zest and juice of 1 lemon
1 tomato, deseeded and chopped
4 cloves garlic, sliced
1/4 cup fresh basil, sliced
1/8 cup fresh parsley, chopped
1 teaspoon kosher salt
6 ounces goat cheese
1. Drizzle a bit of olive oil in a large, shallow pan over medium heat. Once hot, add the zucchini, mushrooms, onions and garlic. Cook for approximately 5 minutes or just until the mushrooms begin to soften.
2. Add the lemon juice, zest and tomatoes. Cook another 2-3 minutes, then remove from heat. Stir in the basil, parsley and salt. Cool the filling completely.
3. Lightly brush a sheet of phyllo dough with the melted butter, then fold in half. Place a bit of the filling in one corner, along with a dollop of goat cheese.
4. Fold the corner into a triangle and repeat along the length of the phyllo sheet, maintaining the triangular shape the entire way down. Lay on a baking sheet and brush with more butter. Repeat with the remaining phyllo dough until all of the filling and cheese are gone.
5. Bake in a preheated oven at 375 degrees for 18-20 minutes or until browned.
Click HERE for the printable recipe.
Other recipes you may enjoy...
One Way to Bring Out the Flavor
Not Just For Summer
Quinoa, Grapefruit and Avocado Salad
Exploring the Alternative Protein
Emily’s Test Kitchen