Fusilli With Zucchini Flowers, Ricotta and Saffron
Fusilli With Zucchini Flowers, Ricottan and Saffron is a gluten free and lacto ovo vegetarian
Zucchini Tomato And Ricotta Tart
Ingredients
- 8 ounces plum tomatoes (2 to 3), cored and sliced into ¼-inch-thick rounds
- 1 small zucchini (about 6 ounces), trimmed and sliced into ¼-inch-thick rounds
- Salt and pepper
- 2 teaspoons extra-virgin olive oil
- 1 garlic clove, minced
- ½ cup part-skim ricotta cheese (about 4 ounces)
- ¼ cup shredded part-skim mozzarella cheese (about 1 ounce)
- 1 recipe Easy Press-In Olive Oil Tart Crust, baked and cooled
- 2 tablespoons chopped fresh basil
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