Posted in How Sweet Eats
August 1, 2022

Zucchini Ricotta Crostada.

This zucchini ricotta crostada is a delicious savory summer treat. Flaky golden crust, cheesy, herby ricotta filling and garden zucchini on top. It’s incredible!

Zucchini ricotta crostada coming in hot! 

This savory, herby crust filled with a creamy ricotta mixture and thinly sliced zucchini is one of my new favorite summer recipes. This will be one that I make for years and years to come!

salted zucchini slices

I love a crostada… or galette… whichever you call it. For multiple reasons!

First, they are delicious. They can be filled with just about anything. Second, they are easy. I love how quickly they come together and how rustic they are – you don’t need anything super fancy or precise here for it to still look fabulous. Third, they are so much more versatile than pie. Fourth, they look just as amazing as they taste and can be served at a dinner party for something extra special!

pie crust spread with ricotta cheese

This zucchini version is just so summery and fantastic. It has many of my favorite things (ricotta! parm! zucchini! butter!) and tastes wonderful. 

zucchini crostada ready for the oven

I can’t tell you how much I have come to love a savory crostada. I’m pretty sure that now I love them more than sweet ones, and this winter vegetable one has been on my mind since last year. I also have a summer chicken pot pie galette that is fantastic.

zucchini ricotta crostada

Here’s how I make it!

This crust is my absolute favorite. It comes from my grandma’s pie crust and is so buttery, so flaky and I like to add some herbs into my savory ones too. I refrigerate this crust for about 30 minutes, so while that happens, I bring everything else together. 

Salting the zucchini is super important. It removes the liquid from the squash which will otherwise make the crostada super watery. So slice it into thin rounds, salt it and let it sit. Then pat it dry. 

The ricotta filling is delish. I add parmesan, ricotta, a little lemon, some red pepper flakes and spread it on the crust for a base.

Layer those adorable little zucchini rounds on top of the ricotta and you’re set. Sprinkle on a little extra parmesan if you wish.

Bake until golden and cheesy and warm and savory. Gosh I LOVE this. Top with parm and lots of fresh basil. Yum.

zucchini ricotta crostada

This is the perfect savory summer treat; the ideal summer comfort food. (more…)

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Jessica August 1, 2022 at 04:04PM

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