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.
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.
- Cool the pie for at least an hour to allow the juices to reabsorb. If you cut it when it’s too hot the slices will fall apart.
Click through the step by step photos to see how to make Zucchini & Riccotta Pie:
Zucchini Galette in a Whole Wheat Crust is another way to use lots of zucchini for a light and healthy summer meal. It’s quicker and easier than pie.
If you’re reading this perhaps you’ve got a bunch of zucchini to use up. After checking out this recipe don’t forget to look at my recipes for Whole Wheat Zucchini Bread, Chocolate Orange Zucchini Bread, Zucchini Muffins and Lemon Zucchini Bread.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
- 1/2 recipe Perfect Pie Crust or store bought crust
- 1.5 pounds zucchini
- 1 1/2 teaspoons kosher salt or 1 teaspoon table salt
- 6 slices bacon, chopped into 1/2" pieces
- 1 large onion, chopped
- 3 cloves fresh garlic, minced
- 2 cups tomato sauce or chopped fresh tomatoes
- 8 oz ricotta cheese
- 1 cup basil leaves, minced
- 1/2 cup grated Parmesan Cheese
- 1 egg
- salt and pepper to taste
- 1/2 cup Panko bread crumbs
- 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 the zucchini and cut into 1/8" thin slices. Toss the zucchini slices with 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.
- Blind the pie shell until the dough is baked through and just beginning to brown.
- While the pie shell is baking, cook the bacon until crispy and drain on a paper towel. Drain all but 1 tablespoon of the bacon fat from the pan. Saute the onion until soft and just beginning to brown. Add the garlic and tomatoes to the onions and cook until it's the consistency of a thick sauce. Adjust seasoning of the sauce to taste.
- Combine the ricotta cheese, basil and 1/4 cup parmesan cheese. Adjust the seasoning with salt and pepper to taste. Add the egg to the ricotta mix
Assemble the pie
- Sprinkle 1/4 cup 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.