Ricotta and Zucchini Tomato Tart
Ricotta and Zucchini Tomato Tart

This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: under 2 hours
  • Prep: 15 minutes
  • Cook: 50 minutes

Nutrition Facts

Amount per serving:
Total Calories: 273kcal (14%)
  • 630mg (26%) Sodium
  • 29g Carbs
  • 3g Fiber
  • 11g (17%) Fat
  • 5g (24%) Saturated Fat
  • 4g Sugars
  • 16g Protein
  • 237mg (24%) Calcium
  • 3mg (14%) Iron
273kcal (14%)630mg (26%)29g3g11g (17%)4g16g5g (24%)

Impress guests with this easy (and healthy) ricotta, tomato, and zucchini tart recipe.


  • 1 cup part-skim ricotta
  • 2 eggs, lightly beaten
  • 1/2 teaspoon fennel seeds, crushed
  • 1/2 teaspoon lemon zest from 1 large lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 medium plum tomatoes, thinly sliced
  • Olive oil cooking spray
  • 8 sheets frozen phyllo dough (8 by 13 inches), thawed
  • 2 medium zucchini, thinly sliced
  • 2 tablespoons grated Parmesan



1. Preheat oven to 350°F. In a small bowl, combine ricotta, eggs, fennel, zest, and half the salt and pepper; set aside.

2. Lay tomato slices on paper towels to remove excess moisture. Lightly mist a 9-inch pie pan with cooking spray and unroll phyllo. Working quickly, place 1 sheet of phyllo in pan and mist with cooking spray. Place a second sheet over the first, rotating slightly, and mist; repeat with remaining phyllo. Top with ricotta mixture, then a layer of zucchini and a ring of tomato. Sprinkle with Parmesan and remaining salt and pepper and roll overhanging phyllo into a neat border.

3. Bake ricotta and zucchini tomato tart for 35 minutes or until phyllo is golden-brown and zucchini is tender. Let cool for 20 minutes before serving.

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