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Zucchini and Feta Ricotta Tart
- 1/2 cup ricotta
- 1/4 cup feta (crumbled)
- 1 lemon (juice and zest)
- 1/4 cup herbs (such as dill, mint, parsley, chopped)
- 1 egg (lightly beaten)
- salt and pepper to taste
- 1 sheet puff pastry (thawed according to the packages directions)
- 1 large zucchini (thinly sliced)
- 1 tablespoon olive oil
Directions:View on Closet Cooking
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