We fully stocked our fridge and pantry  with tons of fruits and veggies, and I’m looking forward to a bunch of really healthy and fresh meals this week. This is much needed after a weekend filled with not-so-great food choices. I’m fine with a little junk food in general – I am very much a believer in all-things-in-moderation, but I think could use a little reminder in the spirit of the great poet laureate Cookie Monster:  Beer and Gelato are Sometimes Foods.

That being said it’s not like this dinner was exactly a paragon of virtue (heavy cream, hello), but it was absolutely delicious and made from scratch, so I call that a win. I also mixed up a little lemon thyme vinaigrette to go with our side salads – another stellar choice if I do say so myself.

This dish is a little time consuming, but, in my opinion, worth it. The best thing I can think to compare it to is a savory, veggie-filled cheesecake with a super crispy crust. If that hasn’t sold you, I’m not sure why you even read this blog.  There’s a variation on the recipe that substitutes mushrooms for the zucchini and goat cheese for the ricotta – I’m sure I’ll be trying that version as well.

Ingredients:

  • 1-2 potatoes, shredded
  • 1 tablespoon butter or oil
  • 1/4 cup fresh basil, chopped
  • 2 1/2 cups zucchini, sliced (about 1 1/2 medium zucchinis)
  • 1 1/2 cups ricotta cheese
  • 3/4 cup heavy cream
  • 1 egg

Directions:

  1. Shred potatoes and press into a well greased pie plate or tart pan. Bake crust for 20-30 minutes at 400 degrees
  2. When crust is almost finished, slice zucchini and chop basil. Cook in a pan with melted butter or oil for about five minutes.
  3. Beat egg, ricotta cheese, and heavy cream together in a large bowl. Stir in cooked zucchini and basil.
  4. Pour filling into slightly cooled potato crust. Bake at 375 for 20-30 minutes.
  5. Remove tart from the oven when the middle is still jiggly. Allow to cool and firm up for several minutes before slicing.

Recipe via How to Cook Everything Vegetarian

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About Ginny

Nerd. Dog Snuggler. Intrepid Social Worker. Lover of Delicious Things.

One response »

  1. Esther says:

    This looks delicious Ginny! I’ll be trying it 🙂

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