FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Zucchini, Tomato, And Ricotta Tart

7 faves
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 6 servings

8 ounces plum tomatoes (2 to 3), cored and sliced into ¼-inch-thick rounds

1 small zucchini (about 6 ounces), trimmed and sliced into ¼-inch-thick rounds

Salt and pepper

2 teaspoons extra-virgin olive oil

1 garlic clove, minced

½ cup part-skim ricotta cheese (about 4 ounces)

¼ cup shredded part-skim mozzarella cheese (about 1 ounce)

1 recipe Easy Press-In Olive Oil Tart Crust, baked and cooled

2 tablespoons chopped fresh basil

You might also like

Tomato, Basil And Feta Stuffed Zucchini
Tokyo Terrace
Zucchini With Basil And Tomatoes
Wolfgang Puck
Tomato, Corn And Zucchini Salad With Brown Rice
The Year In Food
Zucchini “Pasta”
Pamela Salzman
Farro With Roasted Vegetables And Roasted Tomat...
Pamela Salzman
Zucchini Bruschetta
The Family Dinner
Zucchini-Ribbon "Lasagna"
Whole Living
Greek Tomato And Zucchini Fritters
Cooking with Michele
Grilled Zucchini And Grape Tomato Salad
The Kitchn
Zucchini "Pasta"
Whole Living