Picking zucchini blossoms in season from the garden make this tart extra special. Not to worry—zucchini squash adds just as much colour and flavour as a topping as well

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PREP15 min
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Cooking20 min
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Ready in35 min



  1. Step
    Preheat oven to 400°F (200°C).
  2. Step
    Place pie crust into pie plate and flute edge of crust; set aside.
  3. Step
    In a bowl, whisk together ricotta cheese, eggs, 1/4 cup (60 mL) of the parmesan cheese, basil, 1 tbsp (15 mL) of the butter, chives, garlic, salt, and pepper until smooth. Pour into pastry crust and spread evenly. Place zucchini blossoms decoratively on top. Brush with remaining butter and sprinkle with Parmesan cheese.
  4. Step
    Bake on bottom rack of oven for about 20 minutes or until pastry is golden and knife inserted in centre comes out clean.


Zucchini Variation: Thinly slice 1 small green or yellow zucchini and substitute for the zucchini flowers.

Smooth Cottage Cheese Variation: Substitute for ricotta cheese.

Nutritional Information

One Serving 1/6 Recipe

Calories 270
Protein 11 g
Carbohydrates 13 g
Fat 19 g
Sodium 320 mg
Fibre 1 g
Calcium 165 g

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