🍰 Crispy Ricotta Zucchini Pie

Name: Crispy Ricotta Zucchini Pie
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g puff pastry; 2 zucchini; 400 g ricotta; 3 eggs; 1 tbsp thyme leaves; 250 ml whipping cream; salt; pepper (from the mill)

600 kcal · 30 min · 4 servings

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Ingredients

300 g puff pastry
2 zucchini
400 g ricotta
3 eggs
1 tbsp thyme leaves
250 ml whipping cream
salt
pepper (from the mill)

Instructions

1. Preheat the oven to 180 degrees Celsius with fan assistance.
2. Line the baking dish with the puff pastry and press it firmly against the sides.
3. Trim off any excess pastry from the edges using a knife.
4. Thoroughly wash the zucchini under running water.
5. Slice the zucchini into rounds that are 3 to 4 millimeters thick.
6. Evenly distribute half of the zucchini slices over the pastry base.
7. Crumble half of the ricotta cheese over the layer of zucchini.
8. Whisk the eggs in a bowl with thyme, cream, salt, and pepper.
9. Pour half of the egg mixture over the zucchini and cheese.
10. Cover everything with the remaining zucchini slices.
11. Evenly spread the remaining ricotta cheese on top.
12. Pour the remaining egg mixture over the top layer.
13. Bake the pie for about 40 minutes in the preheated oven.

Nutrition per serving

kcal: 600
Protein: 16 g · Fett/Fat: 20 g · Carbs: 40 g