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Ricotta Zucchini Pie Recipe

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This recipe for Ricotta Zucchini Pie is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
8

 

 

 

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