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Ricotta Zucchini Pie Recipe

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This recipe for Ricotta Zucchini Pie, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Dill


3 Tbsp unsalted butter
½ cup finely chopped onion
2 med sized zucchini (1 lb)
½ tsp kosher salt
½ tsp fresh ground black pepper
¼ tsp nutmeg
2 Tbsps chopped fresh Parsley
15 oz ricotta cheese
8 oz grated mozzarella cheese
½ cup grated Parmesan or Romano cheese
3 eggs beaten
½ cup olive oil
2/3 cup Bisquick
1 clove garlic, minced

Preheat oven to 350ºF. Wash zucchini in cold water and soak for 30 minutes. Remove both ends from the zucchini. Thinly slice ½ pound of the zucchini and coarsely grate the remainder into a small bowl w/a hand grater, using the side of the grater with the large holes. Melt butter in skillet over medium flame and add onion and garlic. Cook onion until soft, about 8 minutes. Add the zucchini, salt, pepper, parsley and nutmeg. Sauté until all water from the zucchini evaporates, about 5 minutes. Let cool completely.

In a large mixing bowl combine flour, ricotta, mozzarella and grated cheese. Mix in eggs. Add zucchini mixture and blend well. Taste and adjust seasoning. Grease a 9x13 inch-baking pan. Spoon zucchini/cheese mixture into the baking pan. Bake until the top begins to brown, about 30 minutes. Cool and then cut into wedges and serve.

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