Zucchini & Tomato Calzones
with Lemon-Basil Ricotta & Marinara
Calories
:
820 kcalProtein
:
28g proteinTotal
:
1 hour 15 minutesDifficulty
:
MediumVeggie
Allergens:
- Milk
- Wheat
You’ll spread pizza dough with a bright lemon-basil ricotta, then fill it with sautéed zucchini and tomatoes. Each calzone is folded, crimped, and baked until golden brown and crisp. Warm marinara sauce on the side makes a satisfying dipper—a simple, crowd-pleasing vegetarian dinner that delivers fresh flavors with minimal fuss.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 unit
Zucchini
1 unit
Lemon
4 ounce
Ricotta Cheese
(Contains: Milk)
2 tablespoon
Flour
(Contains: Wheat)
4 ounce
Grape Tomatoes
2 unit
Pizza Dough
(Contains: Wheat)
2 clove
Garlic
5 ounce
Marinara Sauce
1 ounce
Basil Paste
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
per serving
Calories820 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate129 g
Sugar23 g
Dietary Fiber9 g
Protein28 g
Cholesterol30 mg
Sodium1250 mg
Potassium990 mg
Calcium310 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet
•Large Pan
•Parchment Paper
•Small Bowl
•Zester
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.
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).
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.
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).
6
- Let calzones cool slightly, 3-4 minutes, then divide between plates. Serve with marinara on the side for dipping.
Customer reviews
Review summary
Updated on Oct 2026- Flavor: The lemon-basil ricotta added a bright, fresh note that several reviewers enjoyed, though some found the overall filling and veggie combination a bit bland without extra seasoning.
- Ease of prep: Working with the pizza dough required patience — stretching it to a large enough size was tricky, and the dough could turn tough if overbaked.
- Suggestions: Add mozzarella to the filling for a creamier, cheesier result; a few reviewers also suggested including a seasoning packet for the zucchini and tomatoes to boost flavor. If the dough feels too elastic, let it rest the full recommended time before stretching.
