Posted in Gardening, Recipes

Vegetarian Courgette Ricotta Bake!

Yesterday, I harvested again a few courgettes. I wanted to use at least 2 of them in this glorious winning delicious recipe:

Will you join me?

Recipe: For 4 persons, each 1 big piece


For the puff pastry topping:

200 gr thinly sliced courgettes ( It was 1 small yellow one & 3/4 green courgette)

1 fat clove of garlic, peeled & finely chopped

80 gr of finely grated parmesan cheese, divided into 2 portions each of 40 gr!

black pepper

pink salt in a grinder

200 gr ricotta cheese

a fruity extra virgin olive oil

1 package of 340 gr round puff pastry with margarine (or butter) if you prefer

2 tablespoons water

For the side salad:

4 handfuls of fresh rocket leaves, torn

12 bigger cherry tomatoes, each cut into 2

a peppery extra virgin olive oil

black pepper

pink salt in a grinder


  1. Preheat your oven to 200°C (450 F) for 10 minutes. Carefully roll your pastry out onto a Silpat. Place this on an oven rack. Prick the base several times with a fork. Leave 2 cm from the edge alone.
  2. Take a medium bowl & ad ricotta cheese, 40 gr of the Parmesan cheese & 2 tablespoons of water. Mix well through. Spread this evenly out onto the puff pastry, leaving the 2 cm from every side open.
  3. Arrange  the courgette slices side by side on top of the cheese mix. I could place 210 gr of courgette slices on the cheese mix. Maybe, you can place more, it is up to you. Season with some black pepper, pink salt but not too much because the cheeses are already salted! 😉 Drizzle that peppery oil over the courgette slices! Finally, top with the rest of the Parmesan cheese & pop into the lower end of the hot oven. bake for about 25-30 minutes. Check often to prevent burning of the cheese on top! I lowered my oven temp. to 180°C (350 F)  in the last 10 minutes.
  4. In the meantime, make your side salad. Mix everything in a salad bowl & mix through.
  5. When the pastry is done & well-baked, take out of the oven. Slice the pastry on a chopping board & slice into 4 big pieces. Wait for 5 minutes & serve with the side salad. Enjoy with a loved one. We were with the 2 of us so we ate each 2 big pieces,….Yum yum! 🙂

This slideshow requires JavaScript.










Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

17 thoughts on “Vegetarian Courgette Ricotta Bake!

  1. Looks mouthwatering with homegrown zucchini! Wish I could have a slice for the lunch :-))

  2. Oh, that looks lovely … sort of like a courgette pizza! I’m inspired to try a vegan version of your recipe .. if I do I will let you know the results! Thanks for more beautiful inspiration.

  3. I recently posted a delicious courgette rösti recipe that would work well with the addition of ricotta, I’ll have to rememver that next time.

Comments are closed.