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Zucchini Crostata with Lemon Ricotta Filling

Zucchini Crostata with Lemon Ricotta Filling

Prep Time 30 minutes Cook Time 1 hour

I don't know about you, but by the end of summer, I'm always looking for creative ways to entice my children to eat the abundance of zucchini that is coming out of the garden. This rustic tart, with its rich and cheesy filling, might just be the solution. A crostata isn't meant to be perfect, so let the kids help make the filling and fold up the crust around the edges. It tastes wonderful fresh out of the oven, but it is also fantastic at room temperature, so it would make a perfect take-along to a pot-luck or picnic.

by Alison Needham

What you'll need

  • 1 refrigerated (roll-out) pie crust
  • 1 large zucchini, thinly sliced
  • 1 teaspoon salt, divided
  • 2 tablespoons olive oil
  • 1 teaspoon bottled, minced garlic
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 teaspoon pepper
  • 1 teaspoon lemon zest
  • 1 egg yolk mixed with 1 teaspoon of water
  • 1 teaspoon fresh thyme leaves, optional


Yield: Serves 4 as a main course

How to make it

  1. Preheat the oven to 400 degrees. Remove 1 pie crust from the package and let come to room temperature.
  2. Meanwhile, lay slices of zucchini on a paper towel and sprinkle with 1/2 teaspoon of salt to release moisture. Set aside for 30 minutes while you prepare the rest of the recipe.
  3. Whisk olive oil with minced garlic in a small bowl and set aside.
  4. In medium bowl, stir ricotta cheese, parmesan cheese, mozzarella cheese, 1/2 teaspoon each salt and pepper, and lemon zest together with one teaspoon of the garlic olive oil mixture and set aside. It will be rather thick.
  5. Roll out crust into a 12-inch circle. Place dough on an ungreased baking sheet lined with parchment paper. Carefully spread ricotta mixture over the top of the crust, leaving a one-inch border all around.
  6. Blot the zucchini with another paper towel to remove any moisture that has beaded up, and then arrange the slices, overlapping them slightly, in a spiral pattern around the top of the ricotta filling.
  7. Fold the edge of the crust up over the zucchini, crimping and pleating it as necessary to make a rough circle. Most of the middle will be open. Brush edge of crust with the egg yolk and water mixture.
  8. Bake for 30-35 minutes or until crust is golden brown and zucchini is tender. Top with fresh thyme leaves if desired. Serve warm or at room temperature.