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Zippy Zucchini Tart

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  • Prep 15 min
  • Total 45 min
  • Servings 8
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All the freshest tastes of summer come together in this beautiful tart. You can pull it all together in 15 minutes, thanks to Pillsbury refrigerated pie crust.
By Brooke Lark
Created May 17, 2012
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Ingredients

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Give the tart a Greek twist by adding sliced kalamata olives on top and substituting crumbled feta cheese for the Parmesan.
  • tip 2
    Slice your zucchini and tomatoes very thin for best results.

Nutrition

200 Calories, 11g Total Fat, 6g Protein, 17g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
300mg
13%
Potassium
270mg
8%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
4%
Sugars
3g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
2%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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