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!).