Instructions

Preheat oven to 400F/200C

In a medium bowl whisk together ricotta, mascarpone, grated goat cheese, yogurt, egg, garlic, mint and salt. Mix until smooth.

Cut the zucchini lengthwise into eighths. If your zucchini are big, and the centers seem watery and spongy, trim that part out (you can freeze it and put it in a soup later). Toss the strips of zucchini with the olive oil

Lay out the pastry onto a baking sheet. Using a sharp knife score a line around the rim, about a 1/2 inch in from the edge.

Spread the cheese mixture onto the pastry, within the scored rim. Artfully arrange the zucchini strips. Season with salt and pepper. Scatter remaining 1/4 cup parmigiano on top.

Place in pre-heated oven and bake for about 25 minutes. The cheese and crust should be golden. Take out of oven and let rest at least 20 minutes. It’s best at room temperature, which gives the cheese a chance to set. If you’d like, scatter some fresh herbs on top before serving.