Zucchini-ricotta nests

7. 10. 2025

It’s possible that one of your guests doesn’t enjoy meat.

So, it’s always a good idea to have a meatless option available.

This light dish made with zucchini and ricotta is suitable for anyone and will be pleasing to the taste buds.

Ingredients:

• 1 package of puff pastry
• 1 medium-sized zucchini
• 1/2 cup of ricotta
• dried tomatoes
• egg
• salt and pepper

Instructions:

• First, wash the zucchini and cut it into longitudinal strips with a potato peeler.
• Now roll out the puff pastry on a floured surface and cut it into similar slices, like zucchini, with a spatula.
• Mix the egg with the ricotta; season with salt and pepper.
• Cut the sun-dried tomatoes into small pieces.
• Then, spread a strip of puff pastry with the ricotta mixture, place the zucchini so that it extends a little beyond the edge of the pastry, and spread a few pieces of sun-dried tomatoes.
• Then, roll the entire slices into a rosette so that the filling is slightly higher than the edges – you can also use a toothpick if it doesn’t hold.
• Place the roses on a baking sheet lined with baking paper.
• Bake at 410 °C until golden for about 15 – 20 minutes.

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