Quick summer zucchini tart

Instructions

1. Grate the zucchini. Transfer to a colander add salt and stir. Put over a bowl to drain for 30 minutes. Press them between your palms to drain as much of the water as possible and put them in a deep bowl. You can also use a cheesecloth or towel if it's easier for you.
2. Add the ricotta cheese, eggs, and black pepper. Add salt to taste if necessary. Add the grated lemon zest. Mix. Put aside.
3. Prepare the tray by covering it with baking paper. Wet the paper with water so that you can layer it easily over the walls of the pan. Lightly grease with sunflower oil.
4. Take two phyllo sheets and place them on the tray. Place the next 2 sheets at an angle of 90° relative to the first sheets. The third pair of sheets place below 30 ° relative to the last placed sheets. Grab the part of sheets that goes out of the pan and transfer it to the bottom of the pan. Try to make the same board on all sides.
5. Sprinkle the bottom with 1 tsp sunflower oil and pour the zucchini mixture on top. Arrange on them the green pepper rings and cherry tomatoes. Spread evenly on top also and cheddar cheese cubes.
6. Preheat the oven to 190 °C. Bake on the first level of the oven for 45-50 minutes, until golden.

• Servings : 6
• Ready in : 90 Minutes
• Course : Main courses
• Recipe Type : Cheese and eggs, Pizza, Pasta, Spagetty, Quiches, recipes for summer
• Ingredient : Bell peppers, Cherry tomatoes, Eggs, Fine pastry sheets, Ground black pepper, Lemon zest, Pepper, Quiche, Ricotta cheese, Salt, Sunflower oil, Yellow cheese, Zucchini