Zucchini-and-Mushroom Strudel

Handling phyllo isn’t as tricky as it seems. And this recipe doesn’t use an entire roll of the paper-thin dough, so if some pieces tear apart, you’ll have extras. If you are looking for something to do with the extra sheets of phyllo, brush each with butter, then sprinkle with seasoned salt and herbs. Layer a few sheets together and cut into squares or triangles. Bake and use as a topper for soup or as croutons for salad.