SAVORY RICOTTA AND ZUCCHINI TART, a one-dish dinner, simple and quick to make in a short time, ideal for those who work all day and need something fast with few ingredients.
I had little time and had to move dinner forward with what I had available đ so this savory ricotta and zucchini tart was born: creamy, soft and light, but so tasty it disappears in a flash! Perfect also to bring to work or for an impromptu picnic.
The savory ricotta and zucchini tart is one of those clever dishes that solve a meal in minutes: grated or sautĂ©ed zucchini, fresh ricotta, a drizzle of oil and a few eggs and youâre done. Easy, quick and with ingredients we almost always have in the fridge. Perfect as a main dish but also as a tasty appetizer.
Join me in the kitchen today for the savory ricotta and zucchini tart.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients
- 2 1/4 cups zucchini (grated)
- 7 tbsp water
- 1 egg
- 1 tsp instant baking powder (for savory preparations)
- 1 tsp salt
- 7 oz ricotta
- 3 oz provola cheese
- 1 2/3 cups flour (cake flour (the one you usually use), rice flour also OK)
Steps
Grate the zucchini using a coarse grater into a bowl, then add the egg, the water and the oil, mix well with a spoon.
Add the flour and baking powder, mix again, then add the provola. Oil a skillet, heat it, and pour half of the batter, add spoonfuls of ricotta and cover with the remaining batter.
Cook one side first for 5-7 minutes then flip and cook the other side.
Bon appĂȘtit
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SAVORY RICOTTA AND ZUCCHINI TART
Useful tips for perfect results:
Grate or slice the zucchini thinly so they cook evenly
Drain ricotta well if too wet to avoid a soggy batter
Add Parmesan or fresh herbs for more flavor
Bake in a preheated oven for a perfect golden color
You can prepare it ahead and reheat when needed
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FAQ SAVORY RICOTTA AND ZUCCHINI TART
Can the savory ricotta and zucchini tart be made without eggs?
Yes, add about 3 tbsp plus 1 tsp of water.
Can it be frozen?
Yes, better to freeze it already cooked and then reheat in the oven.
How long does it last in the fridge?
2-3 days well covered.
Can I use raw zucchini or is it better to sauté them?
Either way is fine; squeeze out a little of the zucchiniâs moisture before using.
Can it be made lactose-free?
Yes, replace ricotta and cheese with lactose-free versions.
