My favorite savory tart of all. Adapted from smitten kitchen
1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
250 g ricotta cheese
some grated Parmesan cheese
220 g shredded mozzarella
some slivered basil leaves
That’s right. Three beautiful cheeses. I think the ricotta and a good fresh mozzarella are what really do it for me.
Sorry no finished photo — ate it too quickly!