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Ricotta and Zucchini Tomato Tart

Ricotta and Zucchini Tomato Tart


  • 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 degrees 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.


  • CHEF'S TIP: Swap in fat-free ricotta (it's just as creamy!) to cut 35 calories and 5 grams of fat per serving of ricotta and zucchini tomato tart.

Nutrition Information

Per serving: 273 kcal cal., 11 g fat (5 g sat. fat), 29 g carb., 3 g fiber, 4 g sugar, 16 g pro., 237 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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