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Zippy Zucchini Tart

Blogger Brooke McLay from Cheeky Kitchen turns Pillsbury® pie crust into a simple, savory tart that you can serve for breakfast, brunch or dinner.

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 (1) 1 Reviews
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  • Prep Time 15 min
  • Total Time 45 min
  • Servings 8

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
cup ricotta cheese
2
tablespoons chopped fresh basil leaves
2
cloves garlic, finely chopped
1/4
teaspoon salt
Freshly ground pepper to taste
2
small zucchini, thinly sliced
4
medium tomatoes, thinly sliced
1
tablespoon olive oil
1/4
cup shredded Parmesan cheese (1 oz)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Press pie crust in bottom and halfway up side of 9-inch tart pan.
  • 2 In small bowl, mix ricotta cheese, basil and garlic. Add salt and pepper. Spread over bottom of crust. Arrange zucchini and tomato slices over cheese mixture. Drizzle with oil. Sprinkle with Parmesan cheese and additional salt and pepper to taste.
  • 3 Bake 22 to 28 minutes or until crust edges are golden brown. Cut into 8 wedges.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
300mg
300%;
Total Carbohydrate
17g
17%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
15%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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