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zucchini and ricotta phyllo tartlets on a white plate, golden pastry cups filled with creamy white lemon ricotta topped with thin green sautéed zucchini half-moons, scattered fresh mint and parmesan, bright fresh natural light, shallow depth of field, summer kitchen table

Zucchini and Ricotta Tartlets

Ricotta cheese with a hint of lemon is topped with a delicate zucchini ribbon sauté. It’s a light and refreshing taste from the garden, offering a more sophisticated flavor than its simplicity suggests.
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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 15 cups
Ingredients Method Notes

Ingredients
  

  • 15 mini phyllo cups pre-baked
  • 1 cup ricotta
  • 1 tsp lemon zest
  • 1 small zucchini thinly sliced into half-moons
  • 1 tbsp olive oil
  • 3 tbsp grated parmesan
  • 1 tbsp fresh mint or basil chopped
  • 1/4 tsp salt

Method
 

  1. Sauté the zucchini in the olive oil over medium heat for 3 to 4 minutes, until just tender, and season with the salt.
  2. Stir the ricotta with lemon zest and parmesan.
  3. Spoon the ricotta into each phyllo cup and top with a few zucchini slices.
  4. Finish with chopped mint or basil. Serve warm or at room temperature.

Notes

A pinch of red pepper flakes adds a nice little kick.