This zucchini ricotta crostata is a savory summer favorite: a flaky golden crust, a creamy herby ricotta filling and thin garden zucchini on top. It’s an easy, impressive dish that’s perfect for warm-weather meals.
Zucchini ricotta crostata coming in hot!
This savory galette-style tart combines a tender, buttery crust with a bright, cheesy ricotta base and thin zucchini slices baked until golden. It takes simple summer ingredients and turns them into a stunning main course or side.
I love a crostata or galette for many reasons: they’re versatile, rustic, and quick to assemble. You don’t need precise tools or techniques to get a beautiful result, and savory versions are fantastic for dinners and entertaining.
This zucchini version feels particularly summery — ricotta, parmesan, lemon zest, a hint of red pepper flakes and a generous amount of butter come together for a timeless flavor profile.
Because the crust is the foundation, I use my favorite buttery flaky crust (a classic, reliable recipe). I add dried herbs to the dough for extra savory depth. The dough chills briefly while you prep the filling and zucchini.
How I make it
The technique is straightforward. Salting the zucchini before assembly is important: it draws out excess moisture so the crostata doesn’t become soggy. Slice the zucchini thin, sprinkle with salt, let it rest, then pat dry.
The ricotta filling is simple and bright: ricotta mixed with grated parmesan, lemon zest, garlic, red pepper flakes, salt and pepper. Spread that over the rolled dough, arrange the zucchini slices on top, drizzle with melted butter and finish with extra parmesan if desired.
Bake until the crust is golden and the filling is warm and set. Let it cool slightly, then finish with fresh basil and more parmesan. It reheats well — warm it briefly in the oven for the best texture.
This crostata is ideal for summer — simple ingredients, bold flavor and an elegant look that’s easy to achieve.
Zucchini Ricotta Crostata
Zucchini Ricotta Crostata
Ingredients
Crust
- 2 cups sifted all-purpose flour
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 teaspoon white vinegar
- 2 tablespoons ice cold water
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces or grated
- 1 egg + 1 teaspoon water, beaten for egg wash
Filling
- 2 medium zucchini, thinly sliced into rounds
- 1 cup ricotta cheese
- 1/2 cup finely grated parmesan cheese, plus more for topping
- Kosher salt and pepper
- 3 garlic cloves, minced
- 1/2 teaspoon freshly grated lemon zest
- Pinch red pepper flakes
- 2 tablespoons melted butter
- Fresh basil, for topping
Instructions
- Preheat the oven to 425°F (220°C).
- In a food processor combine the flour, dried basil and salt. In a small bowl whisk the egg, vinegar and water together. Add the cold butter to the food processor and pulse until the mixture resembles coarse crumbs. Sprinkle the egg/water mixture over the flour and pulse until the dough comes together.
- Remove the dough, shape into a disc, wrap in plastic and refrigerate for 30 minutes.
- Thinly slice the zucchini and place the slices on paper towels. Sprinkle with salt and let them sit 15–20 minutes to draw out moisture, then pat dry.
- In a bowl combine the ricotta, parmesan, lemon zest, minced garlic, red pepper flakes and a generous pinch of salt and pepper. Stir until combined.
- Roll the chilled dough into a rustic circle (or oval) about 1/4 inch thick and transfer to a parchment-lined baking sheet. Spread the ricotta mixture on the dough, leaving a 2–3 inch border.
- Arrange the zucchini slices over the ricotta, slightly overlapping. Drizzle with melted butter and sprinkle additional parmesan if desired.
- Fold the dough edges up over the filling, pleating as needed. Brush the crust with the egg wash.
- Bake 40–45 minutes, until the crust is golden and the filling is warm. Let cool slightly, then top with fresh basil and extra parmesan. Reheat briefly in the oven if serving leftovers.
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