Ingredients

• ●2 medium, sliced Zucchini
• ●1 medium, sliced Yellow Squash
• ●1, thinly sliced Red Bell Pepper
• ●1 medium, thinly sliced Onion
• ●2 cloves, minced Garlic
• ●2 tablespoons Olive Oil
• ●1 cup Ricotta Cheese
• ●1/2 cup Grated Parmesan Cheese
• ●2 large Eggs
• ●1/4 cup, chopped Fresh Basil
• ●1/2 teaspoon Salt
• ●1/4 teaspoon Black Pepper
• ●1 sheet Puff Pastry

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. 3Add zucchini, yellow squash, and red bell pepper to the skillet. Cook until vegetables are tender-crisp, about 8-10 minutes. Season with salt and pepper.
4. 4In a bowl, combine ricotta cheese, Parmesan cheese, eggs, and basil. Mix well.
5. 5Line a baking sheet with parchment paper. Unfold puff pastry sheet and place it on the prepared baking sheet.
6. 6Spread the ricotta cheese mixture evenly over the puff pastry, leaving a 1-inch border.
7. 7Arrange the cooked vegetables over the ricotta cheese mixture in a decorative pattern.
8. 8Fold the edges of the puff pastry over the vegetables, creating a rustic border.
9. 9Bake for 30-35 minutes, or until the puff pastry is golden brown and the filling is set.
10. 10Let cool slightly before slicing and serving.