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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups flour (all-purpose)
- 1/2 tsp. salt
- 8 oz. unsalted butter (cold)
- 1/4 cup ice water
- 2 medium zucchini (thinly sliced, I used a mandoline, but you can just use a knife and slice about 1/4″ thick or a little less, I used one medium globe zucchini)
- 1/2 cup ricotta cheese (I used one cup)
- 1/4 cup goat cheese (I used a little bit of gorgonzola in addition since I had it, and it was delicious too)
- 1 extra large egg (extra large or jumbo because I save a little bit for the egg wash at the end)
- 1/2 lemon
- 1 Tbsp. fresh thyme leaves
- 1 Tbsp. parmigiano reggiano cheese (grated)
- salt
- freshly ground pepper
- extra-virgin olive oil
- 1 egg (beaten with a little water, use a little bit of the egg you reserved above instead)
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NutritionView More
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810Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories810Calories from Fat570 |
| % DAILY VALUE |
| Total Fat63g97% |
| Saturated Fat37g185% |
| Trans Fat |
| Cholesterol260mg87% |
| Sodium640mg27% |
| Potassium450mg13% |
| Protein18g |
| Calories from Fat570 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A45% |
| Vitamin C50% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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