Torta di Zucchetti

Courgette Tart


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This lovely recipe comes from the Modena province in Emilia-Romagna. The pretty and versatile lattice-topped tart is cut into squares and can be served either warm or cold. It makes a perfect appetizer and it can form part of an antipasti selection, accompanied by other savoury tarts or antipasti dishes. It could also be served simply as a light lunch, with nothing but some crisp salad leaves on the side and a glass of refreshing white wine to wash it down.


  • 200 g/7 oz/ cups plain/all-purpose flour, plus extra for dusting
  • 115 g/4 oz/½ cup ricotta cheese
  • 115 g/4 oz/½ cup unsalted butter, softened and cubed, plus extra for greasing
  • 1 egg yolk, beaten
  • sea salt and ground black pepper

For the Filling

  • 500 g/ lb courgettes/zucchini
  • 40 g/ oz/3 tbsp unsalted butter, softened
  • 2 eggs, beaten
  • 200 g/7 oz mozzarella cheese, cut into small dice
  • 75 g/3 oz/1 cup freshly grated Parmesan cheese


  1. Put the flour into a bowl and make a hollow in the middle with your fist. Add the ricotta cheese, butter and a pinch of salt.

  2. Rub the mixture together with your fingertips to make a soft ball of dough, adding a little water, if necessary. Cover the dough and chill for 30 minutes, or until required.

  3. To make the filling, cut the courgettes into 1cm/½in discs. Put them in a pan of lightly salted water, bring to the boil and simmer for 5 minutes, until just soft but not disintegrating.
  4. Drain the courgettes in a colander and return them to the same pan, but do not put it back on the heat. Add the butter to the pan and toss the courgettes in the butter until shiny, off the heat; the warmth from the pan and vegetables should be warm enough to melt the butter.
  5. Preheat the oven to 180°C/350°F/Gas 4. Grease and flour a 24 cm/ in flan tin or pan.

  6. Gently mix the courgettes with the beaten eggs, mozzarella and Parmesan cheese, and season with salt and ground black pepper.
  7. Roll out the pastry on a floured surface to a thickness of about 3mm/⅛in and use to line the tin, reserving about one-quarter of the pastry for the topping. Pour the filling into the flan tin, spreading it out evenly with a fork.
  8. Roll out the remaining pastry to a thickness of about 3mm/⅛in thick, then cut into 1cm/½in wide strips, long enough to cover the full length of the tin. Arrange the strips in a lattice on top of the filling and brush with the beaten egg yolk.

  9. Put the tart into the preheated oven and bake for 40-45 minutes, or until set and golden brown. Remove from the oven and allow to cool to warm before cutting it into squares, or serve it cold.