Wednesday, August 20, 2014

Zucchini Ricotta Pie

It's almost the end of summer produce here in the "Garden State".

Time is running out.


Fall seeds have been planted, so I am hoping for more beets, broccoli and kale in the MCG.

For the last of the zucchini hoorah, I made a zucchini pie.

Nice and easy, using my garden onions and fresh ricotta from the farmer's market (same guy I buy my sausage and bacon from, FYI).

Here's what you will need:

6 small zucchini, sliced thin (I leave the skin on)
4 garlic cloves, chopped
2 shallots, sliced thin
1 large yellow onion, sliced thin (you can also use leeks, even better)
kosher salt & pepper
big handful of fresh basil, sliced chiffonade
4 eggs, beaten
1/2 cup of Pecorino, grated
1 cup (8 oz.) of fresh ricotta cheese
butter & dried breadcrumbs for the pie dish

Preheat oven to 350F.

Liberally rub butter all over a 9" pie plate and dust with dried breadcrumbs. This will be your crust.

In a large, heavy skillet, heat some olive oil and saute the zucchini coins with the onions and shallots for about 12 minutes, until the zucchini is starting to get golden brown and the onions are also golden. I season my vegetables with some kosher salt while they are cooking. Throw in the garlic last, you don't want it to burn.

Let the zucchini and onion mixture cool then add to a bowl with the cheeses, eggs and herbs. Season liberally with salt & pepper.

Pour into the prepared pie dish and bake for 35 minutes until puffed and golden.

This is great warm or at room temperature.

Enjoy the last few weeks of summer.

(at least figs will be here in the Garden State very soon!).



Katie C. said...

Good suggestion. The zucchini flood hasn't ended here in northern Virginia so I might stop by the store on the way home from work for some riccota. Thanks.

Anonymous said...

Just finished up a big box of Brown Turkeys from CA yesterday. Any tips on buying NJ figs, Ms. Snacks?

Jacki @ Two Forks One Love said...

This sounds like a delicious meatless Monday dish!

Taste of Beirut said...

A great way to make use of the last of the season's zucchini!

Ciao Chow Linda said...

I have one or two zucchini still on my plant, awaiting a good recipe. There's even some good ricotta in the fridge. Maybe tomorrow this will be on my dinner table.

Stacey Snacks said...

I haven't seen a single good ripe Jersey fig yet.......maybe another week or so.
Going to ring Rosa's doorbell from last summer, and see if I can trade her something baked for some of her delicious figs (best I ever had).

However, I just noticed, my post from last year was Sept. 27, so I guess it's going to be another month!

Natalia B said...

Since I haven't been at the Catskills house in over 2 weeks (my father took ill and I've been spending more time in NJ this August), we stopped here last night en route home from Montreal. The garden here, planted by my father has literally exploded! I picked vegetables from 2 gardens he planted and filled 2 huge bags. One of the things that is very abundant now is the zucchini - so many too! I can't wait to try this zucchini ricotta pie - may end up making plenty to give out in the neighborhood. Thanks for a great idea!