Zucchini & Ricotta Pie Recipe

4.60 from 5 reviews

Zucchini & Ricotta Pie Recipe

This recipe treats zucchini like the fruit that it is. Thin slices of zucchini are layered with tomatoes and ricotta. You can swap in your favorite cheese and herbs to make it your own.

Prep Time: 45

Bake Time: 1 15

Cooling Time: 1

Total Time: 3

8 slices

Ingredients
US Customary - Metric

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

Instructions

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.