Main Meal Or Appetizer, It’s Simply Delicious!!
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
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.
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”
Pingback: Zucchini & Ricotta Crostata — Woman and the Whisk | My Meals are on Wheels