Zucchini Crostata Recipe 👉 Add ricotta egg herbs spices salt and pepper pulse until smooth. Ingredients FOR THE DOUGH 2 CUPS ALL- PURPOSE FLOUR PLUS MORE FOR ROLLING OUT THE DOUGH 1 TEASPOON KOSHER SALT ½ CUP EXTRA- VIRGIN OLIVE OIL 13 CUP COLD WATER PLUS MORE AS NEEDED FOR THE FILLING 1 POUND SMALL ZUCCHINI ½ CUP ITALIAN SHORT- GRAIN RICE SUCH AS ARBORIO CARNAROLI OR VIALONE NANO 2.
Ingredients FOR THE DOUGH 2 CUPS ALL- PURPOSE FLOUR PLUS MORE FOR ROLLING OUT THE DOUGH 1 TEASPOON KOSHER SALT ½ CUP EXTRA- VIRGIN OLIVE OIL 13 CUP COLD WATER PLUS MORE AS NEEDED FOR THE FILLING 1 POUND SMALL ZUCCHINI ½ CUP ITALIAN SHORT- GRAIN RICE SUCH AS ARBORIO CARNAROLI OR VIALONE NANO 2. Then fold in the ricotta grated cheese eggs beaten milk and salt and mix well. Ovenproof skillet coated with cooking spray heat oil over medium heat.
Wash and thinly cut the zucchini in rounds.
Small dice shallot sauté shallot in olive oil at medium heat season with salt. Directions Preheat oven to 350. Find more than 980 zucchini recipes rated and reviewed by home cooks. Toss in the riceand let it sit together 30-60 minutes.