Zucchini And Mushroom Pockets Recipe

Name: Zucchini And Mushroom Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 package phyllo dough; 2 tablespoons unsalted butter melted; 2 zucchini moons, sliced into half; 1/4 pound cremini mushrooms sliced; 1/2 red onion large, chopped; 1 zest and juice of 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; olive oil

Servings: persons

1/2 package phyllo dough
2 tablespoons unsalted butter melted
2 zucchini moons, sliced into half
1/4 pound cremini mushrooms sliced
1/2 red onion large, chopped
1 zest and juice of 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
olive oil

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.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 package phyllo dough, 2 tablespoons unsalted butter melted, 2 zucchini moons, sliced into half, 1/4 pound cremini mushrooms sliced, and more.

Yes, Zucchini And Mushroom Pockets falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini And Mushroom Pockets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions