Description
Thin zucchini slices mingle with creamy ricotta and melted mozzarella, baking into a warm custardy filling under a golden crust, releasing fragrant oregano and basil in every bite.
Ingredients
- 1 unbaked 9-inch pie crust
- 3 medium zucchini
- 1 small onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 3 large eggs
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
Instructions
- Preheat oven to 375°F and place pie crust in a pie dish.
- Slice zucchini into thin rounds and finely chop onion and garlic.
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic until translucent, about 3 minutes.
- Add zucchini and cook until tender, about 5 minutes, then remove from heat and let cool.
- In a large bowl whisk together eggs, ricotta, flour, salt, pepper, oregano, and basil.
- Stir in cooled zucchini mixture and both cheeses until evenly combined.
- Pour filling into prepared crust and smooth the top with a spatula.
- Bake for 35 to 40 minutes, or until the center is set and the crust is golden.
- Let the pie cool for 10 minutes before slicing and serving.
Notes
- You can use gluten-free flour to make the crust allergy-friendly.
- For extra tang, substitute half the ricotta with crumbled feta.
- Salting and draining zucchini before cooking helps reduce excess moisture.
- Store leftovers tightly covered in the refrigerator for up to 3 days.