Zucchini Tart

• 1 Tbsp. butter, softened
• 1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
• 8 slices OSCAR MAYER Bacon, chopped
• 1 red pepper, chopped
• 3 medium zucchini, sliced (about 1 lb.)
• 4 eggs, beaten
• 4 chopped chives
• 1/4 cup chopped parsley
• 1/2 cup KRAFT Grated Parmesan Cheese
• 2 cups POLLY-O Original Ricotta Cheese

1. Preheat oven to 350 F. Grease 12-inch spring form pan with butter, line with puff pastry.
2. In a medium skillet, saute the bacon and peppers until browned, about 5 minutes over medium heat.
3. Add zucchini, reduce heat and cook for another 10 minutes.
4. Season to taste.
5. Beat the eggs in a bowl, add the zucchini, pepper and bacon mixture, half of the chives, parsley and cheeses.
6. Mix well.
7. Pour the mixture over the pastry dough.
8. Sprinkle with the remaining chives.
9. Bake for 30 minutes or until crust is golden brown.
10. Remove and let cool 10 minutes before serving.

butter, pastry, bacon, red pepper, zucchini, eggs, chives, parsley, parmesan cheese, pollyo original ricotta cheese

Taken from www.kraftrecipes.com/recipes/zucchini-tart-172577.aspx (may not work)