sobota, 16 maja 2026

Zucchini and Ricotta Pie



Ingredients
1 zucchini
1 sheet puff pastry
200 g ricotta cheese
1/4 tsp lemon zest
Lemon juice
1 tbsp garlic
1/2 tsp thyme
Olive oil
Salt
Pepper

Preheat oven to 220ºC (425ºF). Combine the ricotta, crushed garlic, spices, lemon zest, and juice in a bowl. Season with salt and pepper to taste. Roll out the dough into a rectangle.

Place on a parchment-lined baking sheet. Use a fork to poke holes in the dough to prevent air bubbles. Spread the ricotta filling evenly over the entire surface of the dough.

 Thinly slice the zucchini into long, thin strips. Arrange the zucchini strips in a lattice pattern, drizzle with olive oil, and season with salt and pepper. Bake for 14-15 minutes, until the edges are golden brown. Cool slightly and serve warm or at room temperature.

Enjoy!
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