It’s the “heart” of the wheat kernel - a concentrated source of several
essential nutrients including Vitamin E, folate (folic acid), phosphorous,
thiamin, zinc and magnesium.
Wheat germ adds a delicious taste and healthy crunch to virtually any recipe,
and it's an easy way to add extra nutrition. Wheat germ can also replace up to
1/2 cup of the flour in recipes for muffins, breads, pancakes, and many other
baked goods, making it even easier to work into your diet.
Zucchini Phyllo Pizza
2 T. butter
2 T. oil
1/2 package phyllo dough, room temperature
1 small green zucchini
1 small yellow summer squash
1/2 C. parmesan cheese, freshly grated
1/4 C. mixed fresh savory, thyme, parsley and basil
1/8 C. wheat germ
1/2 sweet red onion, finely chopped
Preheat oven to 400°F. In a small saucepan, heat the butter and oil until butter
has melted. Remove from the heat. Thinly slice the zucchini and set aside. Place
herbs in a bowl and finely snip with scissors (or chop on a cutting board).
Combine herbs and grated cheese and set aside.
Remove phyllo from the package, place on the counter. Using a pastry brush,
lightly oil a cookie sheet with melted butter and oil. Place two sheets of
phyllo dough on the cookie sheet. Brush it lightly with the melted oil and
butter. Sprinkle with approx. two tablespoons of the fresh herbs and cheese,
then press down lightly. Butter, sprinkle and layer in the same manner six times
until 12 sheets of phyllo have been used. (Roll up the remaining phyllo, wrap in
plastic wrap and refreeze for another time.)
Sprinkle the top layer with thin slices of onion, and the zucchini. Alternate
colors of green and yellow zucchini by lining the slices in tight rows. Sprinkle
with remaining cheese and herbs. Curl up the edges of the phyllo and brush whole
pizza with remaining oil. Bake for 15-20 minutes. Remove to cooling rack and cut