( Log Out /  Hi, I’m Shinee! Roll the pie dough and line a 9" pie pan, flute the edges with your fingers or a fork. So let’s treat it like a fruit and bake it into a true-blue zucchini pie. Light and crispy puff pastry smeared with creamy herby ricotta and topped with fresh zucchini slices. It also uses olive oil in place of the traditional butter so it’s heart healthy to boot! I adore baked ricotta and zucchini, and this marries the two beautifully. Drain all but 1 tablespoon of the bacon fat from the pan. In a food processor dump the flour, salt, and baking powder and pulse two times. 1 medium eggplant. So glad you found what you were looking for. Let cool and garnish with torn fresh basil leaves. ( Log Out /  Learn how your comment data is processed. This pie is so unique and impressive looking, it is perfect for summer entertaining. At the time I felt just a rosy hue of merry, but the photos seem just a bit fuzzier than usual, as if my camera’s lens was mimicking my own blurry view. And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos. When you squeeze out the excess liquid, most of the salt also goes with it. And so awesome that you have grown all those veggies. Heat oven to 350° and coat a 10" pie plate with non stick vegetable spray. (If desired, simply lay the zucchini slices overlapping halfway.) In this recipe, I wanted to feature the zucchini rather than the eggs, so I thinly sliced them and folded them in a batter. Learn how your comment data is processed. In a large bowl, beat together the ricotta cheese, half the pecorino, eggs, and milk until smooth with a whisk. zucchini! This recipe treats zucchini like the fruit that it is. I was thinking about new ways to use zucchini and I thought I’d try making a similar pie using zucchini in place of tomatoes. Feel free to use whatever fresh herbs you prefer, change the grated cheese if you like, and maybe combine some summer squash with the zucchini. They will love me (and you) for making this tart. 3 to 4 medium-size zucchini or summer squash. Stir to combine and then remove from the heat. Transfer to the baking dish. In a separate bowl, mix together ricotta, parmesan, thyme, lemon zest and juice, and the egg. Let cool, slice, and EAT. What a great way to enjoy the summer zucchini! Powered by GetMeCooking. Change ), You are commenting using your Google account. (You know you always do in the summer)- Zucchini & Ricotta Pie is a great way to use a whole bunch of the prolific veggie. 5. Spread ricotta filling evenly along the bottom and lay zucchini slices, slightly overlapping, in a circle on top. My grandma baked large trays of zucchini blended with eggs and cheese - this dish takes me back to that time. Serve hot or at room temperature. We meet all the nutritional supplement guidelines of the strictest surgical centres, and have worked with doctors & healthcare professionals to formulate exactly the right balance of nutrients that you need. Most “zucchini pie” recipes that you find are really a sort of quiche or frittata. I believe anyone can cook restaurant-quality food at home! Your email address will not be published. Change ), Thanksgiving Pie-stravaganza P.2: The Pumpkin Pie, Thanksgiving Pie-stravaganza P.1: The Butter Tarts. After I had finished I kind of looked around and thought, that’s it?! But there is something about homemade pie crust that has me shaking in my boots. I created this particular recipe when I had an abundance of both zucchini and eggs. If you cut it when it’s too hot the slices will fall apart. Dietary Zucchini Savory Pie with Pancetta and Gorgonzola. Easy. Thank you for reading! Season with salt and pepper. Full disclosure: I think I might have been a bit drunk when I made this galette. In a small dish, mix the egg yolk with 1 tablespoon of water to make an egg wash. Brush the egg wash on the edges of the tart. Combine the ricotta cheese, basil and 1/4 cup parmesan cheese. Cook garlic and shallot until golden, 4 to 6 minutes. I’ve had this recipe for a savoury zucchini pie bookmarked for quite sometime. Your email address will not be published. It could also be an option for a vegetarian entree at dinner served with whole grain crusty bread and a big vegetable salad. If you love this recipe as much as I do, I’d really appreciate a 5-star review. September 2, 2016 by Eileen Gray 1 Comment. All content copyright © 2017 HowToEat.ca | Website & logo design by Peppercorn Creative. Bake the zucchini until puffed, browned, and set, about 50 minutes. Savoury Zucchini and Ricotta Pie Looks like a great recipe! This time I made it with organic zucchinis from Mexico (not the same as local) and it was not quite as good (yes, Clara, I’ve made a better version of this before). I’d recommend baking the tart before serving. Now, gently squeeze the zucchini slices between your palms in small batches and place them in a medium bowl. It’s only 9:50 am and I’m craving lunch already. Until now that is. I have been experimenting with tarts and fruit but this zucchini tart takes my breath away. Rub the oil over a 9-inch quiche pan, then pour in the breadcrumbs. Hope you’re inspired by this beautiful tart. Bake for 1 hour to 1 1/4 hours until the top of the pie is browned and the juices are bubbling in the middle of the pie. Spread mixture into pie dough and finish with diced gorgonzola. Bake for about 30 minutes 350°F. One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food. Or something like that, right? As an Amazon Associate I earn from qualifying purchases. I also didn’t want to have to bother with a crust, so I simply oiled my casserole dish and sprinkled breadcrumbs over the sides and bottom. 1. Combine the ricotta, mozza, and parm and drizzle in half-ish of the garlic oil. I didn’t want to make yet another basic quiche or frittata because although we love them, we have eaten a LOT of them this summer. Recipes, cooking tips and kitchen tricks: A guide to enjoying all foods, June 8, 2015 By Erin & Dara Leave a Comment. This year I used my zucchini in muffins, quick loaves, pasta sauces, in egg dishes, and in a myriad of side dishes. Let it sit for about 30 minutes. This galette is essentially a delicious pastry (with sour cream, yum) that is smeared with a garlicky ricotta-mozzarella-parmesan mixture, and topped with thin slices of zucchini and a few slivers of basil.

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