Lunch Box Series 21: Zucchini Tart with Whipped Honey Ricotta
Getting kids to love their veggies can feel like a never-ending challenge - but sometimes, all it takes is a little creativity (and a touch of cheese)! This Zucchini Tart with Whipped Honey Ricotta is the perfect balance of nourishing and delicious, making it a winner for lunchboxes, morning tea, or an after-school snack.
The creamy, slightly sweet ricotta is a gentle introduction to savoury flavours for little tastebuds, while the golden zucchini topping sneaks in an extra serve of veggies without any fuss. Bonus? It’s easy to make ahead of time and packs beautifully for school.
Zucchini Tart with Whipped Honey Ricotta
Light, creamy, and bursting with fresh flavour, this Zucchini Tart with Whipped Honey Ricotta is a simple bake that feels a little bit fancy - but is secretly very easy! Delicious served warm at home or enjoyed cold from the lunchbox, it’s a wholesome way to get kids excited about greens.
Ingredients:
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1 sheet frozen puff pastry (thawed)
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½ cup ricotta
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½ cup parmesan cheese
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1 heaped tsp honey + extra for drizzling
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1 tsp thyme
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½ lemon, squeezed
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1 tbsp olive oil
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3 medium zucchinis or 2 large
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1 egg
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1 tbsp basil pesto
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Salt & pepper to taste
Method:
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Preheat the oven to 180 degrees. Line a baking tray with baking paper.
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In a small bowl, combine the ricotta, parmesan, honey, thyme, olive oil and lemon juice. Whisk to combine.
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Using a vegetable peeler, peel ribbons of zucchini lengthways until you reach the seed. Then rotate to another side. Repeat with remaining zucchinis.
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Lay ribbons on a clean tea-towel, sprinkle with salt to draw out excess moisture. Leave for 10 mins then dab the moisture away with paper towel.
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Flour the kitchen bench lightly and roll thawed puff pastry into a rectangle. Place pastry onto the prepared baking tray.
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Spoon ricotta mixture onto the pastry and using the back of a spoon, evenly spread out leaving a 3cm border. Lay the zucchini ribbons down, you should have enough for two layers.
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Brush the edges with a whisked egg before folded them over the zucchini. Brush edges again with egg once folded.
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Add dollops of pesto, salt & pepper and a drizzle of honey before placing in the oven for 25-30mins until golden brown.
Pack Lunch With Us
We popped a generous slice of Zucchini Tart into our 800ml Bento Snack Box (divider removed to make extra room), paired with a few prepared snacks in our Nesting Containers. For drinks, we went with a Sky Blue 550ml Water Bottle topped with a crisp White Lid - because we love a good mix ‘n’ match moment.
Everything tucked perfectly into our Kids Lunch Bag in Daisy, which then slid straight into our Ocean Blue Arlo Backpack, complete with its handy insulated internal water bottle holder. And of course, we couldn’t forget the matching Ocean Blue Arlo Pencil Case for those little school-day essentials. Did we mention our kids range is currently on sale? View it now!
Ready to make lunch the highlight of their day? This Zucchini Tart with Whipped Honey Ricotta is a simple, veggie-packed win - and the perfect excuse to refresh your lunch-packing game. Our Kids Lunchware Bundles are designed to make mornings easier (and way cuter), and now is the perfect time to stock up!
Explore our Lunchware and Clearance sale here. For more lunchbox inspiration and fun, follow our new foodie Instagram page @packedby_elaandearth. See you over there!
