Mix together 1 pound ricotta, .15 oz minced parsley, 1.5 oz egg and salt and pepper to taste. Shave zucchini and summer squash into strips. Brush puff squares with an egg wash. Be careful not to go over the edges. Gently fold the corners towards the center and pinch. Spread ricotta on prepared puff squares in a smaller square, leaving 1 inch on each edge. Layer squash on top of ricotta. Bake at 400°F until puff is rich golden brown.
To make egg wash, use a ratio of 2:1 whole eggs:water. For example, for every pound of eggs used, add 8oz water. Mix together and add a pinch of salt if desired.