Zucchini & Ricotta Crostata

Main Meal Or Appetizer, It’s Simply Delicious!!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30-35 minutes


1 medium zucchini, sliced thin
1 yellow squash, sliced thin
1 box Pillsbury ready pie crust (2 crust)
2 cups ricotta
1 cup Parmesan cheese. grated
pinch of Harissa spice
olive oil

Cooking Tools

Parchment lined sheet pan

Medium mixing bowl 


Preheat oven to 400 Degrees F.  Place pie crust on sheet pan and spread 1 cup of Ricotta cheese evenly toward the edges, leaving 1 1/2 inches from the edges. Sprinkle 1/4 cup of Parmesan cheese evenly on top of Ricotta cheese.  Lay zucchini and squash concentric circles on top of the cheese.  Sprinkle salt, pepper and Harissa.  Place additional 1/4 cup Parmesan cheese on top and drizzle with olive oil. Fold in the edges and crimp.   Repeat with the second pie dough. Bake in oven for 30-35 minutes.
Serves 6

Tomato Salad


2 cups assorted cherry tomatoes, halved
1 shallot, minced
1 garlic clove, minced
1 tbsp green onions, minced
1 tsp vinegar
2 tbsp olive oil


Place ingredients in mixing bowl and serve on top of crostata.

1 thought on “Zucchini & Ricotta Crostata”

  1. Pingback: Zucchini & Ricotta Crostata — Woman and the Whisk | My Meals are on Wheels

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