1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 (6-1/8 to 6-1/2 ounce) cans tuna or salmon, packed in water, drained
1/2 (8 ounce) package light cream cheese; softened
3/4 cup part-skim ricotta
1/3 cup thawed frozen no-cholesterol egg substitute
1/2 teaspoon salt
1/4 teaspoon dried dill weed
10 sheets fresh or frozen (thawed) phyllo (about 1/3 of a 16 ounce package)
2 tablespoons light corn-oil spread (1/4 stick), melted
1 tablespoon seasoned dried bread crumbs
Coarsely shred zucchini. With paper towel, pat zucchini dry. In bowl, mix zucchini with spinach, tuna, cream cheese, ricotta cheese, egg substitute, salt and dill weed.
Preheat oven to 375 degrees. On waxed paper, place 2 sheets of phyllo, one on top of the other (each about 17" by 12"); brush very lightly with melted corn-oil spread; sprinkle with 1 teaspoon bread crumbs. Continue layering three more times; top with remaining 2 phyllo sheets.
Starting along long side of phyllo, spoon tuna mixture to about 1/2 inch from edges to cover half of rectangle. From tuna-mixture side, roll phyllo jelly-roll fashion. Place roll, sea-side down, in jelly-roll pan. Brush with remaining melted corn-oil spread. Cut 12 slashes on top of strudel. Bake 35 to 40 minutes until golden.
Cool strudel in pan on wire rack 5 minutes for easier slicing. Slice to serve.
Makes 6 servings.