When Zucchini starts growing, everyone is looking for exciting new recipes for zucchini and our Teen Chef, Kayla has a wonderful recipe to share, a Zucchini Ricotta Crostada Recipe: This is the perfect appetizer for your Memorial Day celebration!? A crostada is basically a free-form pie, and this one can be served hot or cold.? It is full of fresh, bright flavors and a variety of textures. There is the crisp, flaky crust, the creamy ricotta cheese, and the succulent zucchini. ? You can add some more spices or herbs to the ricotta if you want to boost the flavor, but it tastes delicious as is! I use sour cream in the crust to keep it moist and slightly tangy. This recipe is simple, rustic, and delicious!
Zucchini Ricotta Crostada, Recipe Adapted from Smitten Kitchen
1 1/4 Cups Flour
3/4 tsp Salt
1 Stick Butter, chilled
1/4 Cup Sour Cream
2 tsp Lemon Juice
1 lb Zucchini, sliced in 1/4" thick rounds
1 T + 1 tsp Olive Oil
1 Clove Garlic, minced
1/2 Cup Ricotta
1/2 Cup Grated Parmesan
1/4 Cup Shredded Mozzarella
1 Egg Yolk
- Combine the flour and 1/4 tsp salt in the bowl of a food processor. Pulse in the butter. Combine the sour cream, lemon juice, and 1/4 cup cold water. Add to the dough and chill for an hour.
- Spread the zucchini on a few layers of paper towels. Sprinkle with the remaining salt and let sit for 30 minutes, blotting occasionally.
- Combine the oil and garlic. Combine the ricotta, parmesan, mozzarella, and 1 tsp garlic oil.
- Heat oven to 400F. Line a cookie tray with parchment.
- Roll the dough to a 12" round. Transfer to the parchment. Spread the cheese mixture over the dough, leavening a 2" border. Shingle the zucchini on top of the cheese and drizzle with the remaining garlic oil. Fold the edges of the dough over to cover part of the zucchini.
- Combine the egg yolk with 1 tsp water. Brush over the edges of the crust and bake for 30-40 minutes or until the crust is golden and the zucchini is wilted.
For more delicious recipes by our Teen Chef, Kayla, check out her blog,? The Nerdy Chef!