Zucchini & Tomato Calzones

with Lemon-Basil Ricotta & Marinara

Allergens: Milk, Wheat

Total: 1 hr 15 min • Prep: 10 min

Servings:
Ingredients

  • Zucchini

    1 unit

  • Lemon

    1 unit

  • Ricotta Cheese

    4 ounce

  • Flour

    2 tablespoon

  • Grape Tomatoes

    4 ounce

  • Pizza Dough

    2 units

  • Garlic

    2 clove

  • Marinara Sauce

    5 ounce

  • Basil Paste

    1 ounce

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees.
  • Sprinkle flour over a clean work surface (reserve a little for dusting your hands in both this step and Step 4). Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. TIP: Dust your hands with flour to prevent sticking. 
  • Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
Ingredient Quantities

  • Flour

    2 tablespoon

  • Pizza Dough

    2 units

2
  • While dough rests, wash and dry produce.
  • Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Halve tomatoes. Peel and mince or grate garlic. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both).
Ingredient Quantities

  • Zucchini

    1 unit

  • Lemon

    1 unit

  • Garlic

    2 clove

3
  • Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and tomatoes and cook, stirring, until zucchini is lightly browned and softened and tomatoes are broken down, 5-6 minutes. Season with salt and pepper.
  • Turn off heat; stir in garlic.
  • In a small bowl, combine ricotta, half the lemon zest, basil paste, and lemon juice to taste. Season with salt and pepper.
Ingredient Quantities

  • Zucchini

    1 unit

  • Lemon

    1 unit

  • Garlic

    2 clove

  • Basil Paste

    1 ounce

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    1 teaspoon (tsp)

4
  • Once dough has rested 20 minutes, line a baking sheet (two sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per baking sheet). TIP: If needed, use a rolling pin to help roll out dough.
  • Cover with a clean kitchen towel and let rest 15 minutes more (this will make stretching the dough into a larger shape even easier!).
5
  • Once dough has rested 15 minutes, use floured hands to press and stretch dough on baking sheet into larger circle shapes, 8-10 inches wide.
  • Evenly spread lemon-basil ricotta over half of each piece of dough. Top with zucchini mixture.
  • Fold empty half of dough over filling to form calzones; crimp edges to seal. Brush each calzone with 1 tsp oil, then use a knife to make a small slit in the top of each.
  • Bake on middle rack until golden brown and crisp, 18-22 minutes (for 4 servings, bake on middle and top racks, swapping rack positions halfway through).
Ingredient Quantities

  • Zucchini

    1 unit

  • Lemon

    1 unit

  • Flour

    2 tablespoon

6
  • Let calzones cool slightly, 3-4 minutes, then divide between plates. Serve with marinara on the side for dipping.