Zucchini Delight: GERD-Friendly Gluten-Free Ricotta Tart
Recipe

Zucchini Delight: GERD-Friendly Gluten-Free Ricotta Tart

Published on Tuesday, July 23, 2024
by
Taylor Janulewicz

Acid Reflux
GERD
IBS
Jump to Recipe

Zucchini Magic! A GERD-Friendly Gluten-Free Ricotta Tart That Won't Heartburn Your Heart Away

Say hello to your new favorite summer dish! This gluten-free tart is a deliciously refreshing combo of creamy ricotta cheese, zucchini, and a burst of fresh herbs. Adapted for those with GERD (Gastroesophageal Reflux Disease), it's gentle on your stomach without skimping on flavor. Perfect for a breezy summer brunch or a light dinner, this vegetarian delight is your ticket to a happy, healthy meal!

Ingredients

Gluten-Free Tart Crust

You can choose between the convenience of a store-bought gluten-free tart crust and making your own at home. 

GERD-Friendly Herbed Ricotta Filling

The star of this tart is the creamy herbed ricotta filling, specially crafted to be gentle on the stomach. Fresh ricotta cheese blended with GERD-friendly herbs like basil, parsley, and a hint of dill delivers a flavorful yet mild taste.

Zucchini Topping

The thinly sliced zucchini crowns the tart, adding a refreshing final touch while keeping things light and nutritious.

All About Zucchini: A July Superstar!

Zucchini, a summer squash variety, is at its peak in July, offering the freshest and most flavorful produce of the season. With its mild flavor and versatility in cooking, zucchini can be used in everything from salads to savory dishes. Nutritionally, zucchini is a powerhouse, rich in vitamins, minerals, and fiber, making it a healthy addition to any meal. This refreshing veggie is also packed with water, aiding digestion by softening the stool and can help prevent constipation. One cup of sliced zucchini contains half a cup of water!

All About Ricotta Cheese

Ricotta cheese, an Italian whey cheese, is traditionally made from cow, sheep, goat, or buffalo milk. Its creamy texture and mild flavor make it an excellent ingredient for sweet and savory dishes. Traditionally, ricotta is created by reheating the whey from other cheese-making processes, which results in its signature soft and slightly grainy consistency. This versatile cheese is perfect for everything from lasagna and stuffed pasta to cheesecakes and pastries, adding a rich and smooth element to any recipe.

GERD-Friendly Tweaks

Certain foods that relax the lower esophageal sphincter or increase stomach acid production can trigger GERD. Acidic tomatoes or spicy ingredients are often to blame for flare-ups, but don't worry—we've got your back! This recipe is thoughtfully crafted to avoid these common GERD triggers, ensuring a gentle and enjoyable meal.

Tips and Variations

  • Consider substituting different GERD-friendly herbs like basil or parsley for added flavor.
  • Add other low-acid vegetables such as asparagus, green beans, or spinach.
  • Choose pre-shredded low-fat ricotta cheese for convenience.
  • Experiment with different crust options, like an almond flour crust, which is naturally gluten-free and can be lower in fat than traditional butter crusts.
  • When reheating leftovers, use gentle heat to avoid overcooking the ricotta filling and maintain its creamy texture.

Conclusion

This GERD-friendly tart combines the delicious flavor of ricotta cheese with calming herbs and zucchini nestled inside a gluten-free tart. Its versatility allows for easy substitutions, like using basil or parsley and adding vegetables such as asparagus or green beans. This recipe is a great starting point for creating a delicious, reflux-friendly meal that is easily adjustable to meet your needs and preferences.

[[ recipeID=recipe-8lxm2sww1, title=Gluten-Free Zucchini and Ricotta Tart ]]

  1. Fooddata Central Search Results. FoodData Central. (n.d.). https://fdc.nal.usda.gov/fdc-app.html#/food-details/169291/nutrients 
  2. Mayo Foundation for Medical Education and Research. (2024, May 24). Gastroesophageal reflux disease (GERD). Mayo Clinic. https://www.mayoclinic.org/diseases-conditions/gerd/diagnosis-treatment/drc-20361959 

Comments

Join The Conversation...

Expert Contributor

Taylor Janulewicz

RDN

Related Content

05/31/24
FODMAP-Friendly Pulled Pork Sliders (Gluten-Free, Instant Pot!) FODMAP-Friendly Pulled Pork Sliders (Gluten-Free, Instant Pot!)

FODMAP-Friendly Pulled Pork Sliders (Gluten-Free, Instant Pot!)

Low-FODMAP
IBS

Taylor Janulewicz

RDN

05/17/24
Gluten-Free Strawberry Cream Cheese Shortbread Bars Gluten-Free Strawberry Cream Cheese Shortbread Bars

Gluten-Free Strawberry Cream Cheese Shortbread Bars

Low-FODMAP
Acid Reflux
GERD
IBS

Taylor Janulewicz

RDN

04/26/24
The Powerhouse Pesto:  Creamy Tofu Pesto (NUT FREE) The Powerhouse Pesto:  Creamy Tofu Pesto (NUT FREE)

The Powerhouse Pesto: Creamy Tofu Pesto (NUT FREE)

Acid Reflux
GERD
IBS

Taylor Janulewicz

RDN

Latest Recipes

11/29/24
GERD-Friendly Potato Cakes Recipe GERD-Friendly Potato Cakes Recipe

GERD-Friendly Potato Cakes Recipe

Low-FODMAP
Acid Reflux
GERD
IBS

Chelsea LeBlanc

RDN, LD

11/22/24
Dairy-Free Cinnamon Dolce Latte Dairy-Free Cinnamon Dolce Latte

Dairy-Free Cinnamon Dolce Latte

Low-FODMAP
IBS

Jessie Hulsey

RD, LD

11/15/24
Low FODMAP Stuffing Low FODMAP Stuffing

Low FODMAP Stuffing

Low-FODMAP
Acid Reflux
GERD
IBS

Jessie Hulsey

RD, LD

11/12/24
Gluten-Free Turkey Dumpling Soup: A Comforting Delight Gluten-Free Turkey Dumpling Soup: A Comforting Delight

Gluten-Free Turkey Dumpling Soup: A Comforting Delight

Acid Reflux
GERD

Taylor Janulewicz

RDN

Explore More

Gluten-Free Zucchini and Ricotta Tart

Servings: 4

Keywords:

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins

Ingredients

Instructions

Ingredients

  • 2 small zucchini, sliced
  • ¼ cup Ricotta Cheese
  • ½ tablespoon fresh thyme leaves, diced
  • ½ teaspoon dried sage 
  • ½ teaspoon salt 
  • 1 gluten-free premade puff pastry dough 

Instructions

  1. Prep the zucchini: Wash and slice the zucchini into uniform rounds. Arrange the slices on a paper towel-lined plate and sprinkle generously with salt. Top with another paper towel and let them rest for 10 minutes to absorb excess moisture. Pat the zucchini dry with a clean paper towel afterward.
  2. Make the filling: In a mixing bowl, combine ricotta cheese, sage, and thyme—season with salt to taste.
  3. Assemble the pastry: Unroll the pre-made pastry dough on a baking sheet following the preheating instructions on the package. Spoon the ricotta mixture in the center of the dough, leaving a 2-inch border around the edges.
  4. Arrange the zucchini: Layer the zucchini slices on top of the ricotta mixture, creating a single or overlapping layer (depending on preference).
  5. Fold the crust: Gently fold the edges of the dough inwards, creating a rustic border around the filling.
  6. Bake: Place the pastry in the preheated oven and bake for 20 minutes, or until the crust is golden brown and the filling is set.
  7. Serve: Allow the pastry to cool slightly before slicing into squares, and enjoy!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 4

Amount Per Serving
Calories 273
% Daily Value*
Total Fat 18.8g 28%
Saturated Fat 5.4g 27%
Trans Fat 0g
Sodium 447mg 18%
Total Carbohydrate 23.1g 7%
Dietary Fiber 1.5g 6%
Sugars 1.1g
Protein 4.7g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

Equipment:

Cookie Sheet

Knife

Mixing bowl

Spatula 

Measuring cups and spoons

Mandoline

Cutting board