Zucchini Crostata

Course Appetizer


  • 1 large zucchini (sliced)
  • 1 tbsp sweet basil oil
  • 1 clove garlic (minced)
  • 1/2 cup ricotta cheese
  • 1/2 cup parmesan cheese (grated)
  • 1/2 cup mozzarella cheese (shredded)
  • 1 tsp rosemary basil thyme herb blend
  • 1 round refrigerated pie crust dough
  • 1 egg (beaten)
  • 1 tbsp basil (slivered)


  • Preheat oven to 400°F.
  • Cut zucchini into thin slices using your mandoline. Place on a paper towel, sprinkle with some salt and  let sit for 30 minutes. Paper towel will soak up water. Mix the cheeses, garlic & herbs in a bowl. 
  • Roll dough on roul’pat into a 12-14 inch round. Transfer to bonMat. Spread cheese mixture over the dough leaving a 2-inch border. Layer the zucchini over the ricotta mixture. Drizzle with basil oil over zucchini. Fold the border over the filling, pleating the edge. The center will be open. Brush crust with beaten egg.
  • Bake for 45 minutes or until golden brown. Scatter basil on top before serving.