1 roll of puff pastry
2 large zucchini 1 package of grated parmesan cheese
1 egg yolk salt and pepper
oil
Spread the dough in a pan lined with parchment paper. Take away the portion of the excess dough and keep aside. Wash, clean and slice the zucchini. Sauté pan with oil and salt for 5 minutes. Pour half on the pastry. In a bowl, stir together the ricotta, egg and parmesan, season with salt and pepper and spread the cream on the zucchini to the pan. Cover with remaining zucchini and decorated with the remaining pastry. Spend the visible parts of pastry with egg yolk. Bake in oven at 180 degrees for 45 minutes.