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.
Most “zucchini pie” recipes that you find are really a sort of quiche or frittata.
Remember that zucchini is actually a fruit. So let’s treat it like a fruit and bake it into a true-blue zucchini pie.
How to make Zucchini & Ricotta Pie:
- Whip the whites to full peak. Whisk in the yolks and vanilla.
- Sift the over the batter and gently fold it in.
- Fold just until all the flour is incorporated. Do not overmix.
- Pipe the cookies onto the prepared baking sheet into 4″ long x 2″ wide “fingers”.
- Lightly sprinkle the tops of the cookies with powdered sugar.
- Bake until light brown and spongy about 10-12 minutes. Cool completely.
- Cook the custard over medium/low heat, stirring constantly, until it is thick enough to coat the back of a spoon.
- Pour the custard into a clean bowl, cover with plastic wrap and refrigerate until cold.
- Sandwich the ladyfingers with the preserves.
- Cut a ladyfinger sandwich in half, lengthwise.
- Stand the ladyfingers on end, with the cut side to the outside of a glass trifle bowl. Continue cutting and arranging the ladyfingers until the entire perimeter of the bowl is lined with a “striped” pattern.
- Use half of the remaining uncut cookies to the line bottom of the bowl. You can break them up to fit pieces into any gaps between the cookies.
- Sprinkle a ½ cup of the sherry over the cookies on the bottom and sides of the bowl. Pour half of the custard into the bowl. Arrange the remaining cookies over the custard and sprinkle with the remaining sherry.
- Pour the other half the custard into the bowl.
- Top the trifle with whipped cream and refrigerate at least 6 hours (preferably overnight) before serving.
- Slice the zucchini nice and thin, about 1/8″-1/4″, and it will nestle nicely into the pie.
- Par bake the pie shell and gather all the ingredients.
- Once all the components are ready, the pie comes together very quickly.
- Layer the zucchini, cheese, bacon and tomatoes into the pie shell.
- End with a layer of zucchini the top with bread crumbs and cheese.
- Allow the pie to rest at room temperature for an hour before cutting. If you cut it too soon the layers will slide apart.
- The pie can be eaten warm, room temperature or even chilled. It’s best the day it is baked.
Tips for making (and adapting) Zucchini & Ricotta Pie:
- Slice the zucchini very thin. This make layering the slices into the pie easier.
- Make sure to salt and blot the zucchini to take out extra moisture.
- You can swap out any of the added ingredients, but do use some flavorful add-ins since zucchini on it’s own is fairly bland.
- You can use goat cheese instead of ricotta cheese.
- You can use speck or pancetta instead of bacon.
- For a vegetarian pie, leave out the meat altogether.
- I made a quick tomato sauce for the pie, but you can use canned tomatoes or chunks of heirloom tomatoes.
- Bake the pie until the juices are bubbling in the middle. You can lift up a piece of zucchini in the center to check.
Zucchini and Ricotta pie will keep at room temperature for 3-4 hours, in the refrigerator for 3-4 days and leftovers can be frozen.
More Zucchini Recipes
- Zucchini Biscuits
- Zucchini Muffins
- Zucchini Cake with Cream Cheese Frosting
- Zucchini Bread with Lemon & Thyme
- Yeasted Zucchini Bread
- Chocolate Orange Zucchini Bread
- Whole Wheat Zucchini Bread
- Zucchini Galette
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Zucchini & Ricotta Pie Recipe
- ½ recipe Perfect Pie Crust
- 24 oz zucchini
- 1 teaspoon table salt
- 6 slices bacon (chopped into 1/2″ pieces)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 cups chopped tomatoes
- 8 oz ricotta cheese
- 1 cup basil leaves (minced)
- ½ cup Parmesan Cheese (grated P)
- 1 egg
- ½ cup Panko bread crumbs
- salt and pepper to taste
- Preheat the oven to 350 °F. Roll the pie dough and line a 9" pie pan, flute the edges with your fingers or a fork. Using a fork, prick the bottom of the pie shell 10-12 times. Allow the pie shell to rest in the refrigerator while you prepare the zucchini
- Trim the ends from 24 oz zucchini and cut into 1/8" thin slices. Toss the zucchini slices with 1 teaspoon table salt and set aside for 30 minutes. Rinse and drain the zucchini and line in single layers on paper towels to blot the excess moisture.
- Remove the pie shell from the refrigerator. Line the pie shell with aluminum foil and fill with pie weights or dried beans. Press the beans or pie weights all the way across the pan to ensure the sides of the shell won't slip as it bakes. Bake the pie shell until it's very pale beige.
- While the pie shell is baking, cook 6 slices bacon until crispy and drain on a paper towel. Drain all but 1 tablespoon of the bacon fat from the pan. Saute 1 large onion, chopped with until soft and just beginning to brown. Add 3 cloves garlic (minced) and 2 cups chopped tomatoes to the onions and cook until it's the consistency of a thick sauce. Adjust seasoning of the sauce to taste.
- Combine 8 oz ricotta cheese, 1 cup basil leaves and half the Parmesan. Adjust the seasoning with salt and pepper to taste. Add 1 egg to the ricotta mix
- Sprinkle half of the bread crumbs across the bottom of the pie shell.
- Place 1/4 of the zucchini slices into the pie shell. Spread about 1/3 of the ricotta cheese over the zucchini. Spread 1/3 of the tomato sauce over the ricotta and sprinkle 1/3 of the bacon bits over the tomato sauce.
- Continue layering the zucchini, ricotta, tomato sauce and bacon, ending with a layer of zucchini.
- Combine the remaining 1/4 cup of Parmesan and bread crumbs and sprinkle evenly over the top of the pie.
- 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.
- Cool for at least one hour before slicing so the juices can reabsorb.
- Serve warm or at room temperature. Left overs are nice slightly chilled.
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