Zucchini Tomato Pie Recipe
Ingredients
2-9 inch pie shells, partially baked, until lightly browned
1/2 large onion, sliced
3 tablespoons olive oil
1 pound zucchini, thinly sliced
2 cloves garlic, minced
1 141/2 ounce can tomatoes
1 8 ounce can tomato sauce
1/2 teaspoon oregano, crumbled
1/2 teaspoon basil, crumbled
Salt and fresh ground pepper to taste
2 cups Ricotta cheese
3 eggs beaten
1/2 cup milk
8 ounces Mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 375°F.
Saute onion in oil until transparent.
Add zucchini and saute approximately 5 minutes or until tender but crisp.
Remove from pan and set aside.
Add garlic, tomatoes, tomato sauce and seasonings to pan.
Cook over medium-high heat, stirring occasionally, until reduced to 2 cups.
Set aside.
Beat Ricotta with eggs and milk and set aside.
Spoon zucchini mixture into bottom of each pie shell.
Pour 1/4 cup tomato mixture over each shell and top with Riccota mixture.
Bake for 40 minutes.
Spread remaining tomato mixture over pies and top with Mozzarella and Parmesan cheese.
Bake for 7 to 8 minutes longer.
Saute onion in oil until transparent.
Add zucchini and saute approximately 5 minutes or until tender but crisp.
Remove from pan and set aside.
Add garlic, tomatoes, tomato sauce and seasonings to pan.
Cook over medium-high heat, stirring occasionally, until reduced to 2 cups.
Set aside.
Beat Ricotta with eggs and milk and set aside.
Spoon zucchini mixture into bottom of each pie shell.
Pour 1/4 cup tomato mixture over each shell and top with Riccota mixture.
Bake for 40 minutes.
Spread remaining tomato mixture over pies and top with Mozzarella and Parmesan cheese.
Bake for 7 to 8 minutes longer.
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