Imagine a slice of summer that’s creamy, herby, and completely irresistible. That’s exactly what a Zucchini Ricotta Tart delivers: a golden, buttery almond-flour crust cradling a luscious ricotta filling, topped with concentric rings of tender zucchini and a Parmesan crown. This isn’t just a tart; it’s a showstopper that tastes like you spent hours in the kitchen—yet it comes together with simple, wholesome ingredients. Whether you’re a seasoned baker or a newbie, this recipe will make you feel like a pro. Ready to fall in love with zucchini all over again? Let’s dive in.
Why You’ll Love This Zucchini Ricotta Tart
- 🥧 Surprisingly easy, stunning result. The mandolin-sliced zucchini and layered presentation make it look like a fancy bakery tart, but the steps are totally doable on a weeknight.
- 🧀 Creamy, dreamy filling. Ricotta + heavy cream + eggs = a silky, rich center that balances the mild zucchini perfectly. No dense, soggy mess here.
- 🌿 Low-carb & gluten-free friendly. With almond flour as the base and only 4.8g net carbs per serving, this Zucchini Ricotta Tart fits keto, low-carb, and gluten-free lifestyles beautifully.
- 🥒 No more watery zucchini. The salting-and-drying trick removes excess moisture so every bite stays crisp-tender and flavorful—never sad or limp.
Ingredients – What You’ll Need
For the crust
- 1 ½ cups almond flour
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ cup melted butter
For the zucchini prep
- 1 medium-large zucchini, thinly sliced (mandolin recommended)
- ½ teaspoon salt (for draining)
For the filling & topping
- 8 oz (226 g) ricotta cheese
- 3 large eggs
- ¼ cup whipping cream (heavy cream)
- 2 cloves garlic, minced
- 1 teaspoon fresh dill, minced
- Additional salt and pepper, to taste
- ½ cup shredded Parmesan cheese
How to Make a Perfect Zucchini Ricotta Tart
- Preheat & prep the pan. Set your oven to 325°F (160°C). Lightly grease a 9-inch ceramic or glass tart pan. This tart hates sticking, so be generous.
- Blind-bake the crust. In a large bowl, whisk almond flour, garlic powder, and ¼ tsp salt. Stir in melted butter until the mixture looks like damp sand. Press it firmly into the bottom and up the sides of the tart pan. Bake 15 minutes, then cool completely.
- Tame the zucchini. Lay zucchini slices in a colander, sprinkling each layer with a pinch of the ½ tsp salt. Let sit 30 minutes—you’ll see beads of water appear. Rinse the salt off gently, then pat each slice bone-dry with tea towels or paper towels. This is the non-soggy secret!
- Whisk the filling. In a mixing bowl, combine ricotta, eggs, heavy cream, minced garlic, fresh dill, and salt & pepper. Stir until smooth and creamy. Fold in most of the zucchini slices, but reserve about 30 of the prettiest rounds for the top.
- Assemble like an artist. Pour the ricotta-zucchini mixture into the cooled crust. Arrange the reserved zucchini slices in concentric circles (or a whimsical spiral) on top. Sprinkle everything with shredded Parmesan.
- Bake low & slow. Bake for 60–70 minutes, until the center is set (no jiggle) and a toothpick inserted comes out clean. Let it rest for 10 minutes before slicing—this helps the filling settle.
- Serve warm or at room temperature. Slice into 8 wedges and watch it disappear. Garnish with extra dill or a crack of black pepper if you’re feeling fancy.
Ways to Serve Your Zucchini Ricotta Tart
For brunch: Pair with a simple arugula salad dressed in lemon vinaigrette. It’s light, fresh, and makes the tart the star.
As a light dinner: Serve alongside grilled chicken or a bowl of tomato basil soup. The creamy tart balances acidic flavors beautifully.
Appetizer bites: Cut into small squares or triangles and serve on a platter with toothpicks—perfect for garden parties or holiday gatherings.
Picnic perfect: This Zucchini Ricotta Tart travels well. Let it cool completely, wrap in parchment, and pack it for a picnic. It tastes even better at room temp!
Garnish game: Top with fresh basil ribbons, a drizzle of balsamic glaze, or a pinch of red pepper flakes for a little heat.
How to Store Your Zucchini Ricotta Tart
In the refrigerator: Once completely cooled, cover the tart tightly with plastic wrap or place leftovers in an airtight container. It will stay fresh for up to 4 days. The crust stays remarkably crisp if stored uncovered for the first hour, then wrapped.
To reheat: Pop slices in a 325°F oven for 8–10 minutes, or microwave on 50% power for 1–2 minutes. The oven method keeps the crust crunchier.
Can you freeze it? Yes! Wrap the fully baked and cooled tart (or individual slices) in two layers of plastic wrap and one layer of foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.
Frequently Asked Questions
Absolutely. You can substitute with a 1:1 gluten-free flour blend or even oat flour. Note that texture may be slightly less tender, but still delicious.
Yes! Use a dairy-free ricotta (cashew-based works well), substitute the butter with coconut oil or vegan butter, and swap the cream for full-fat coconut milk. Parmesan can be replaced with a vegan hard cheese or nutritional yeast.
Please don’t skip! Salting draws out excess water that would otherwise make your filling weepy and soggy. Trust the process—it’s the key to a firm, sliceable tart.
Absolutely. Use a sharp knife or a vegetable peeler to slice zucchini as thinly as possible (about ⅛-inch thick). Uniformity matters more than speed.
Sure! Sautéed spinach, roasted red peppers, or crumbled cooked sausage can be folded into the filling. Just make sure any extra veg is well-drained.
Tent the tart loosely with aluminum foil after the first 40 minutes of baking if the Parmesan is getting too dark. The filling will continue to cook gently underneath.
Yes! Bake it a day ahead, cool completely, and store covered in the fridge. Reheat slices as needed. It’s actually even more flavorful on day two.
A 9-inch round tart pan with a removable bottom is ideal. You can also use a 9-inch springform pan or a square baking dish—just adjust baking time slightly.
Yes, but use only ⅓ teaspoon dried dill in the filling. Fresh dill gives a brighter, more delicate flavor that really shines in a Zucchini Ricotta Tart.
Almond flour crusts are naturally more delicate than wheat crusts. Make sure you pressed the crust firmly into the pan and let it cool completely before filling. Chilling the crust for 15 minutes before baking also helps.
Enjoy your slice of summer—this Zucchini Ricotta Tart is bound to become a beloved favorite.
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Zucchini Ricotta Tart
Equipment
- 9-inch ceramic or glass tart pan
- Colander
- Mandolin (optional)
Ingredients
Crust Ingredients
- 1.5 cups almond flour
- 0.5 tsp garlic powder
- 0.25 tsp salt for crust
- 0.25 cup melted butter
Zucchini Prep
- 1 medium-large zucchini thinly sliced
- 0.5 tsp salt for draining zucchini
Filling & Topping Ingredients
- 8 ounces ricotta cheese
- 3 large eggs
- 0.25 cup whipping cream heavy cream
- 2 cloves garlic minced
- 1 tsp fresh dill minced
- salt and pepper to taste
- 0.5 cup shredded Parmesan cheese
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch ceramic or glass tart pan.
- In a big bowl, whisk together the almond flour, garlic powder, and the first ¼ teaspoon of salt. Pour in the melted butter and mix until it looks like coarse crumbs. Firmly press this mixture into the bottom and up the sides of your tart pan. Bake for 15 minutes, then remove and let it cool down.
- Arrange your thinly sliced zucchini in a colander, sprinkling each layer with a little of the ½ teaspoon salt. Let it sit for 30 minutes to drain out excess water. Afterward, rinse the zucchini slices gently and pat them thoroughly dry with tea towels or paper towels. This step is key for a non-soggy tart!
- In another large bowl, whisk together the ricotta cheese, eggs, whipping cream, minced garlic, minced dill, and your desired amount of additional salt and pepper. Stir in most of the dried zucchini slices, but save about 30 of the nicest ones for the top.
- Pour the ricotta-zucchini mixture into the cooled crust. Artfully arrange the reserved zucchini slices in pretty concentric circles on top. Sprinkle with the shredded Parmesan cheese.
- Bake for 60 to 70 minutes, or until the center is set (not jiggly) and a toothpick inserted comes out clean. Let it cool slightly before slicing and serving. Enjoy your wholesome tart!
Notes
- Calories: 282kcal
- Total Carbs: 7.5g
- Net Carbs: 4.8g
- Fats: 23.4g
- Protein: 11.8g