What’s that? You’ve got too much zucchini? (You know you always do in the summer.) How about making Zucchini & Ricotta Pie – it’s a great way to use a whole bunch of the prolific veggie.
My Heirloom Tomato Pie is one of our favorite summer recipes. 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.
The first time I tested this recipe, in my eagerness to get rid of as much zucchini as possible, I used about 2.5 – 3# of zucchini for the filling. Well, that was a bit much. The pie was mounded so high it went into the oven looking like a Jiffy Pop after it’s been popped. (Do people still make Jiffy pop? If not, you young-uns can Google it.) It also took forever to bake and it oozed all over the oven. Well, time to go back to the drawing board and revamp the recipe (of course I had plenty of zucchini to make another whole pie).
Zucchini by itself is pretty bland so I needed to add some flavorful ingredients to the pie. I added ricotta and bacon because, why not? When I made the first pie I added a little leftover tomato puree to sauteed onions for a quick sauce. For the second pie I made the sauce using cherry tomatoes because I happened to have a whole bunch sitting on the kitchen counter. Both pies were tasty, but the cherry tomato version had an awesome sweetness that I really liked. If you’ve got vine-ripened tomatoes of any type use ’em. Otherwise, use good canned tomatoes or tomato puree instead.
Zucchini & Ricotta Pie is a really delicious way to use lots of zucchini to make a light and healthy summer meal.
Assemble the pie
Amount Per Serving: Calories: 294 Total Fat: 21g Carbohydrates: 17g Protein: 11g
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