Zucchini Ricotta Pie
My grandpa grew enough zucchini in his city backyard garden to feed all 8 of our families.
There were also sweet green grapes that hung from a large arbor that shaded a dark wooden picnic table in our backyard. The kind of grapes that shot from their skins, that were for wine. They were juiced and carefully poured into the large glass jugs in the cellar.
As a little girl, I was 4th generation to live in the house where my great grandparents raised twelve children after moving to the United States from Italy. My grandma baked large trays of zucchini blended with eggs and cheese - this dish takes me back to that time.
What I wouldn't give for a glass of his wine to go with this wonderful vegetable pie. I could eat a slice of this dish every day all summer long. It is Summer at its best!
- 3 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1 shallot, thinly sliced
- 5 small thin zucchini, very thinly sliced (I use a mandoline slicer)
- 1⁄2 cup grated pecorino romano cheese (I keep a chunk of Locatelli in my fridge - use good cheese)
- 1⁄2 cup ricotta
- 1⁄2 cup chopped flat leaf parsley
- 4 eggs, beaten
- 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper
- Heat oven to 350° and coat a 10" pie plate with non stick vegetable spray.
- Heat oil in a nonstick skillet over medium-high heat. Cook garlic and shallot until golden, 4 to 6 minutes.
- Add zucchini and cook, stirring occasionally, until tender with golden edges, 12 to 15 minutes, and remove from heat to cool.
- Stir together the pecorino, ricotta, parsley, eggs, salt, and pepper in a large bowl - stir in the sautéed zucchini and pour into the prepared pie plate.
- Bake until golden on top and slightly puffed around edges, 40 to 45 minutes. Serve hot or at room temperature.