Mini Zucchini Pastry Cups

Savory and satisfying, these mini zucchini pastry cups will make people think you've spent all day in the kitchen, yet they're a breeze to put together.  Loaded with zucchini and carrots, you won't be left feeling guilty if you over-indulge on these cute little appetizers!

Mini Zucchini Pastry Cups

makes 24 "cups"

24 sheets Phyllo dough

1 1/4 cup(s) of zucchini, shredded

3/4 cup(s) of carrot, shredded

1/2 cup(s) of onion, diced

1 clove garlic

3/4 cup(s) of shredded vegan cheddar cheese

1/4 cup(s) of melted Earth Balance buttery spread with olive oil

1/2 tsp. of sea salt

1/4 tsp. of fresh ground pepper

1 tsp. of dried basil, finely chopped

1 tsp. of dried thyme, finely chopped

2 tbsp. of Earth Balance butter spread with olive oil (for Phyllo dough)

Preheat oven 350F.

Make sure Phyllo dough is defrosted and ready, but keep it covered so it doesn't dry out.

Add zucchini, carrots, onion and garlic to food processor; shred.

Transfer zucchini mixture to medium sized bowl.

Melt Earth Balance butter and pour over zucchini mixture.

Add shredded vegan cheese and stir everything until combined.

Add in salt, pepper and herbs and mix thoroughly.

Spray mini muffin tins with non-stick cooking spray.

Melt additional Earth Balance butter. 

Lay Phyllo dough sheets carefully out onto waxed or parchment paper. Cut into 5" X 5" squares.

Quickly and carefully brush each sheet of Phyllo dough with melted butter and press into muffin tin cups.

Fill cups with zucchini mixture to top and gently fold over extra dough.

Bake for 20-25 minutes.

*This was my first time working with Phyllo dough and I was ready for a struggle.  Surprisingly, it was pretty easy to work with.  Just be sure to follow the tips/instructions on the package!