Ingredients:

5 cups coarsely shredded zucchini (1-1/2 lbs.)
5 cups coarsely shredded yellow summer squash (1-1/2 lbs.)
1/2 tsp. salt
8 beaten eggs (or 2 containers of Egg-beaters)
2 Tbsp. Snipped parsley or 2 tsp. Dried parsley flakes(if can tolerate)
2 cloves garlic, minced
1 Tbsp. finely chopped onion or 1/2 tsp. Minced dried onion(if can tolerate)
1 Tbsp. Snipped fresh dill or 1/2 tsp. Dried dillweed
1/4 tsp. Pepper(if can tolerate)
8 oz. Crumbled feta cheese
5 sheets frozen phyllo dough, thawed(IC friendly)
1/4 cup margarine or butter, melted
1 tsp. Anise or Fennel seeds
Preheat oven to 350o. In a large mixing bowl combine shredded zucchini, summer squash, and salt. Let stand 15 minutes. Place mixture in colander and squeeze to drain. In same bowl combine beaten eggs, snipped parsley or parsley flakes, garlic, chapped onion or dried onion, fresh dill or dried dillweed, and pepper. Stir in squash mixture and feta cheese. Spoon mixture evenly into an ungreased 13 x 9 x 2-inch baking pan.


Cut phyllo sheets in half crosswise. Lightly brush a sheet of phyllo with some of the melted margarine or butter. Place phyllo sheet on squash mixture. Top with another sheet of phyllo. Brush with more margarine. Add remaining phyllo, brushing each sheet with melted margarine. Sprinkle anise or fennel seeds over top. With a sharp knife score through phyllo, making 16 squares. Bake for 50 to 55 minutes or until a knife inserted near center comes out clean. To prevent over browning, cover strudel with foil the last 10 minutes of baking. Let strudel stand 10 minutes before serving. Makes 16 side-dish servings.