Zucchini Ricotta Tort
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 zucchini (about 2 1/2 pounds), thinly sliced crosswise Salt and pepper 1 sheet frozen puff pastry, thawed 2 tablespoons butter 1/4 cup chopped fresh dill 3 eggs, beaten 1 cup ricotta cheese 1/2 cup grated parmesan cheese, plus more for sprinkling 1/2 cup half-and-half 1 pinch nutmeg
1.Preheat the oven to 350°. Layer the zucchini in a colander, sprinkling each layer with salt; let stand for 20 minutes. Rinse, then pat dry.
2.Meanwhile, on a lightly floured surface, roll out the puff pastry to remove the creases. Press the pastry into a 9-inch pie plate and trim the excess, so the crust is flush with the rim. Prick the bottom of the pastry with a fork. Refrigerate.
3.In a large skillet, melt the butter over medium-high heat. Add the zucchini and cook, turning, until golden, about 5 minutes. Stir in the dill and remove from the heat; let cool to room temperature.
4.In a bowl, whisk together the eggs, ricotta, 1/2 cup parmesan and the half-and-half; season with salt, pepper and the nutmeg. Stir in the zucchini. Pour the mixture into the chilled pastry crust and sprinkle with more parmesan. Bake until a knife inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool slightly before slicing.
Number of Servings: 8
Recipe submitted by SparkPeople user CAREBEAR1633.
2.Meanwhile, on a lightly floured surface, roll out the puff pastry to remove the creases. Press the pastry into a 9-inch pie plate and trim the excess, so the crust is flush with the rim. Prick the bottom of the pastry with a fork. Refrigerate.
3.In a large skillet, melt the butter over medium-high heat. Add the zucchini and cook, turning, until golden, about 5 minutes. Stir in the dill and remove from the heat; let cool to room temperature.
4.In a bowl, whisk together the eggs, ricotta, 1/2 cup parmesan and the half-and-half; season with salt, pepper and the nutmeg. Stir in the zucchini. Pour the mixture into the chilled pastry crust and sprinkle with more parmesan. Bake until a knife inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool slightly before slicing.
Number of Servings: 8
Recipe submitted by SparkPeople user CAREBEAR1633.
Nutritional Info Amount Per Serving
- Calories: 169.5
- Total Fat: 11.0 g
- Cholesterol: 100.2 mg
- Sodium: 228.5 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.3 g
- Protein: 9.0 g
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