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.
- 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
- Shred potatoes and press into a well greased pie plate or tart pan. Bake crust for 20-30 minutes at 400 degrees
- When crust is almost finished, slice zucchini and chop basil. Cook in a pan with melted butter or oil for about five minutes.
- Beat egg, ricotta cheese, and heavy cream together in a large bowl. Stir in cooked zucchini and basil.
- Pour filling into slightly cooled potato crust. Bake at 375 for 20-30 minutes.
- 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