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Zucchini Crostata

Zucchini Crostata

Erica
Creamy marscapone with herbs, topped with a SO pretty zucchini layer, and baked in a flaky pie crust. This super easy Zucchini Crostata recipe is divine, and lovely, and delicious, and all the things.
5 from 1 vote
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4

Ingredients
 

  • 1 recipe Perfect Pie Crust dough
  • 4 oz marscarpone cheese softened
  • 1 egg
  • 1 T fresh chopped oregano
  • 1 T fresh chopped flat-leaf parsley
  • 1 T chopped green onion
  • ΒΌ t kosher salt
  • 2 large zucchini thinly sliced
  • 1 egg white lightly beaten

Instructions
 

  • In a bowl, whisk together the marscarpone, egg, oregano, parsley, green onion, and salt.
  • Heat oven to 350F.
  • On a floured surface, roll out the pie crust dough to a large disk. Use a knife to trim the edge a little if needed to make sure that it is round. Transfer to a large baking sheet. Spread the marscarpone-herb mixture in the center of the dough to within 2 inches of the edge of the dough. Layer the zucchini, with the zucchini rounds overlapping slightly. Gently fold the dough edges in over a couple inches to form the crostata.
  • Using a pastry brush, or in my case a cheap paint brush, lightly brush the egg white over all the dough. Bake at 350F for 50 minutes to an hour until crust is all golden and cooked through and crostata top is lightly browned. Yield: 4 servings.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!