1/4 c. butter
1/2 c. onions, chopped
1 med. zucchini, chopped
1/3 lb. mushrooms, chopped
1 tomato, chopped, peeled & seeded
2 cloves garlic, minced
2 tbsp. fresh parsley
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. celery salt
1/8 tsp. rosemary
1/8 tsp. thyme
1/8 tsp. pepper
1/2 c. Parmesan cheese, grated
1 c. cheddar cheese, grated
16 sheets phyllo dough (Filo)
1/3 c. butter, melted

Saute vegetables and seasonings. Mix in cheese. Brush 8 sheets phyllo with butter and layer. Fill with 1/2 vegetable mixture and 1/2 of cheese. Roll up vertically, tucking ends under. Place on cookie sheet (sprayed with Pam before baking). Repeat with other 8 sheets phyllo and other 1/2 vegetables and cheese. (This can be made ahead, covered well and refrigerated.) Bake at 375 degrees for 20 minutes.

Beat one egg and 1 tablespoon flour and brush over strudel before baking.