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Zucchini Ricotta Tart

Carolyn Ketchum
  • minutes
  • Serves 8

INGREDIENTS

1 tsp

Dill, fresh

2 cloves

Garlic

1/2 tsp

Garlic powder

1

Zucchini, medium large

3

Eggs, large

1 3/4 cups

Almond flour

1 tbsp

Coconut flour

3/4 tsp

Salt

1

Salt and pepper

1/4 cup

Butter

1/2 cup

Parmesan

8 oz

Ricotta

1/4 cup

Whipping cream