I found the best use for all that zucchini that is ubiquitous at the farmers’ markets this time of year – this recipe for Zucchini & Ricotta Tartlets from the fine folks at Rachael Ray Every Day magazine.

About the recipe for Zucchini & Ricotta Tartlets from Rachael Ray Every Day magazine:

“Unroll piecrusts; using a knife, cut out four 6-inch rounds. In bowl, mix ricotta and pesto; season. Spread over dough, leaving 1-inch border. Arrange zucchini over cheese; brush with oil. Sprinkle with walnuts. Fold dough edges up over the edges of the filling; crimp. Bake at 400° until crust is browned, 30 minutes.”

Find the recipe for Zucchini & Ricotta Tartlets from Rachael Ray Every Day magazine here.

See all the great recipes from Rachael Ray Every Day magazine here.