Bake in the preheated oven for 7 minutes. Zucchini savory pie with ricotta. That s what my lunch looked like at least hahaha. Dice some zucchini and add to a pan with oil salt and mint. Zucchini ricotta egg pie.
Add ricotta eggs dill and lemon rind. Let cool and mix with some ricotta and parmesan cheese. Bake the pie. Press into a pie tin. So let s treat it like a fruit and bake it into a true blue zucchini pie.
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Add ricotta half and half and 1 cup parmesan and whisk with fork until blended. One comment on herbed zucchini ricotta pie cassie september 12 2016 5 10 pm reply i love those kinds of recipes that look super complicated but really are not. Zucchini onion and ricotta pie torta salata di zucchine e cipolle squash peppers or eggplant can be substituted for the zucchini in this simple savory summer pie. Reduce heat to 350 degrees f 175 degrees c and continue baking until crust is golden 8 to 10 more minutes. I check the zucchini patch daily but then after that first one is picked they seem to come in fast and furious.
Add zucchini and cook stirring occasionally until tender with golden edges 12 to 15 minutes and remove from heat to cool. Zucchini ricotta bake i have made this lasagna like zucchini casserole frequently over the years and shared the recipe with many. Recently my daughter had some heart trouble so i adapted the recipe to cut fat and calories. Tips for making and adapting zucchini ricotta pie. Roll out a sheet of puff pastry dough into a high sided baking pan prick it with the prongs of a fork and fill it with the mixture of zucchini and ricotta.
Roll out the pastry and use it to line a 9 5 to 10 inch deep dish pie pan or the ovenproof skillet. 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. Stir in chopped basil and the reserved zucchini onion mixture. Roll out the pastry and use it to line a 9 5 to 10 inch deep dish pie pan or the ovenproof skillet. Add zucchini and cook stirring occasionally until tender with golden edges 12 to 15 minutes and remove from heat to cool.
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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 in the preheated oven for 7 minutes.
