Herbed Ricotta and Zucchini Ribbon Tart

Herbed Ricotta and Zucchini Ribbon Tart

Mia

This stunning Herbed Ricotta and Zucchini Ribbon Tart brings together the best of Mediterranean cuisine in a visually impressive yet surprisingly simple dish. Inspired by the vegetable-forward cooking of the Italian and Greek countryside, this tart celebrates the humble zucchini by transforming it into delicate ribbons that spiral across a bed of creamy, herb-infused ricotta. The whole wheat phyllo dough provides a light, flaky base that shatters delightfully with each bite, while staying true to the whole-grain philosophy of the Mediterranean diet.

The magic of this dish lies in its beautiful contrast of textures and flavors. The ricotta filling, enriched with fresh basil, parsley, and a hint of lemon zest, offers a cooling creaminess that perfectly balances the subtle sweetness of the zucchini. As the tart bakes, the zucchini ribbons caramelize slightly at the edges, concentrating their flavor while maintaining a tender bite. A drizzle of quality extra virgin olive oil and a sprinkle of Parmesan cheese before baking adds depth and helps achieve those coveted golden edges.

Perfect for a leisurely lunch or as part of a mezze spread, this tart embodies the Mediterranean approach to eating: fresh, seasonal vegetables prepared simply to let their natural flavors shine. It's equally at home on a summer patio table or as an elegant contribution to a potluck. Best served warm or at room temperature, it pairs beautifully with a crisp white wine and a simple arugula salad dressed with lemon vinaigrette.

What makes this recipe truly special is its versatility and approachability. While the rosette pattern looks impressive, it requires no special skills—just a vegetable peeler and a bit of patience. The tart can be assembled ahead of time and baked just before serving, making it ideal for entertaining. It's a dish that proves healthy eating doesn't mean sacrificing visual appeal or satisfying flavors.

Mia

Mia

Recipe Author: Welcome to Mia's Kitchen, where every recipe is plant-forward, anti-inflammatory, and full of flavor. Her meals make it easy to eat well, support gut health, and enjoy balanced, wholesome cooking at home.

Nutrition

1 hour
None servings
245 calories
Fat 15.00g
Carbs 18.00g
Protein 11.00g

Ingredients

6 sheetswhole wheat phyllo dough, thawed if frozen
4 tbspextra virgin olive oil, divided
1 1/2 cupswhole milk ricotta cheese
1/4 cupfresh basil, finely chopped
2 tbspfresh parsley, finely chopped
2 clovesgarlic, minced
1 tsplemon zest
3/4 tspsalt, divided
1/2 tspblack pepper, freshly ground, divided
3 wholemedium zucchini, about 1.5 lbs total
1/4 cupParmesan cheese, freshly grated
1 largeegg, lightly beaten
1 tspfresh thyme leaves (optional)
1/4 tspred pepper flakes (optional)

Equipment

Cutting board
knife
medium mixing bowl
measuring cups and spoons
pastry brush
colander
spatula
9-inch tart pan or pie dish
vegetable peeler or mandoline
paper towels or kitchen towels
grater or zester

80/20 Diet

This recipe aligns well with 80/20 principles, with the majority of ingredients being nutrient-dense whole foods (zucchini, fresh herbs, whole wheat phyllo, ricotta, eggs, olive oil) that provide vitamins, minerals, fiber, and quality protein. The small amounts of Parmesan and phyllo dough represent the flexible 20%, making this a balanced, satisfying dish that emphasizes nutrition without being overly restrictive.

Clean Eating

This recipe embodies clean eating principles with its use of whole, recognizable ingredients: fresh zucchini, whole milk ricotta, fresh herbs, whole wheat phyllo, and extra virgin olive oil. It contains no refined sugars, artificial additives, or heavily processed components, focusing instead on simple preparation methods that highlight the natural flavors of quality ingredients.

Flexitarian Diet

This recipe exemplifies flexitarian principles by centering vegetables (zucchini) as the star ingredient with plant-forward preparation, while including moderate amounts of dairy (ricotta and Parmesan) as supporting ingredients. The emphasis on whole grains, fresh herbs, and minimally processed ingredients aligns perfectly with the flexitarian focus on predominantly plant-based eating.

Gluten-Free Diet

This tart can be made gluten-free by using certified gluten-free phyllo dough, as the remaining ingredients (ricotta, zucchini, eggs, olive oil, herbs, and Parmesan) are naturally gluten-free. With this simple substitution, the recipe becomes completely safe for those avoiding gluten while maintaining its delicious flavor and impressive presentation.

Heart-Healthy Diet

This tart supports heart health by featuring extra virgin olive oil as the primary fat source, abundant vegetables (zucchini), whole grains (whole wheat phyllo), and lean protein from ricotta and eggs. The recipe is naturally low in saturated fat, contains no processed meats or trans fats, and emphasizes anti-inflammatory ingredients like fresh herbs and garlic that promote cardiovascular wellness.

Intermittent Fasting

This nutrient-dense tart is ideal for eating windows during intermittent fasting, providing sustained energy from whole grains, quality protein from ricotta and eggs, healthy fats from olive oil, and fiber-rich vegetables. The balanced macronutrients and whole food ingredients help maintain stable blood sugar levels and promote satiety throughout fasting periods.

Intuitive Eating

This tart is perfect for intuitive eating as it offers both nourishment and satisfaction without restriction or guilt-inducing language. The recipe celebrates food pleasure through beautiful presentation, varied textures, and delicious flavors while providing balanced nutrition from vegetables, whole grains, protein, and healthy fats—honoring both taste preferences and gentle nutrition principles.

Mediterranean Diet

This tart is a quintessential Mediterranean dish, featuring extra virgin olive oil as the primary fat, whole wheat phyllo dough for whole grains, fresh herbs (basil, parsley, thyme), and an abundance of vegetables (zucchini). The recipe emphasizes fresh, seasonal ingredients with moderate amounts of cheese and no red meat, perfectly aligning with Mediterranean dietary principles that prioritize plant-based foods and healthy fats.

Mindful Eating

This visually stunning tart is ideal for mindful eating practices, engaging multiple senses through its beautiful spiral presentation, varied textures (flaky phyllo, creamy ricotta, tender zucchini), aromatic fresh herbs, and vibrant colors. The recipe encourages slow, conscious preparation and appreciation of each ingredient's contribution to the final dish, promoting awareness and satisfaction with every bite.

Vegetarian Diet

This completely vegetarian tart contains no meat, poultry, or fish, relying instead on ricotta cheese, Parmesan, and eggs for protein while showcasing fresh vegetables and herbs. It provides a satisfying, nutritionally balanced meal that meets vegetarian dietary requirements while delivering excellent flavor and visual appeal.

Instructions

1

Preheat your oven to 425°F (220°C) and position the rack in the middle of the oven.

2

In a medium mixing bowl, combine the ricotta cheese, beaten egg, chopped basil, parsley, minced garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until well combined and smooth. Set aside.

3 min
3

Using a vegetable peeler or mandoline, create long, thin ribbons from the zucchini by running the peeler along the length of each zucchini. Stop when you reach the seedy center, then rotate and continue. Discard the seedy cores or save for another use.

8 min
4

Place the zucchini ribbons in a colander and sprinkle with the remaining 1/4 teaspoon salt. Toss gently and let sit for 5 minutes to release excess moisture. Pat dry with paper towels or a clean kitchen towel.

6 min
5

Lightly brush a 9-inch tart pan or pie dish with olive oil. Lay one sheet of phyllo dough in the pan, letting the edges hang over the sides. Lightly brush with olive oil using about 1/2 tablespoon.

1 min
6

Layer the remaining 5 phyllo sheets one at a time, rotating each sheet slightly to create a starburst pattern and brushing each layer with olive oil. Use about 2 tablespoons of olive oil total for all the layers.

3 min
7

Spread the herbed ricotta mixture evenly over the phyllo base, leaving about a 1-inch border around the edges. Smooth the top with a spatula.

2 min
8

Starting from the outer edge, arrange the zucchini ribbons in a rosette pattern by loosely rolling each ribbon and placing them in concentric circles, working your way toward the center. Overlap the ribbons slightly and let them naturally curl and fold for a rustic look.

5 min
9

Drizzle the remaining 1 1/2 tablespoons of olive oil over the zucchini ribbons. Sprinkle with the grated Parmesan cheese, remaining 1/4 teaspoon black pepper, and optional thyme leaves and red pepper flakes if using.

1 min
10

Fold the overhanging phyllo edges over the filling, creating a rustic border. The phyllo will naturally pleat and create an attractive rim.

1 min
11

Place the tart in the preheated oven and bake for 30-35 minutes, until the phyllo is golden brown and crispy, and the zucchini ribbons are tender with lightly caramelized edges.

35 min
12

Remove the tart from the oven and let it cool for 5-10 minutes before slicing. This allows the ricotta filling to set slightly and makes cutting easier.

7 min
13

Slice into 6 wedges and serve warm or at room temperature. Garnish with additional fresh herbs if desired.

1 min

Frequently Asked Questions