- 8
Ingredients
- 2 tablespoons unsalted butter, melted
- 3/4 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 (10-inch) zucchini, split lengthwise, sliced thinly crosswise
- 1/4 pound asparagus, peeled, cut into 1-inch sticks
- 2 cloves garlic, chopped
- 1/2 pound spinach leaves, chopped
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh mint
- Coarse salt and freshly ground pepper
- 4 eggs
- 1 1/3 cups ricotta cheese
- 1 cup mascarpone cheese
Preparation
Step 1
1 Prep: Brush butter into an 8-inch springform pan. Sprinkle with 2 tablespoons of the Parmesan.
2 Wilt: Stir olive oil and onion together in a large skillet. Set over medium heat and cook soft, 10 minutes. Add zucchini and cook golden, 8 minutes. Add asparagus and cook bright green, 3 minutes. Add garlic and cook fragrant, 1 minute. Add spinach and wilt, 1 minute. Pull pan off heat. Stir in basil and mint. Season with salt and pepper.
3 Mix: Whisk together eggs, ricotta, mascarpone and 1/2 cup Parmesan. Stir egg mixture into vegetables. Scrape into prepared pan set on a baking sheet. Sprinkle with remaining 2 tablespoons Parmesan.
4 Bake: Slide into a 375-degree oven and bake until puffed and jiggly, 30-40 minutes. Cool. Release sides of pan. Serve at room temperature.
Provenance: Inspired by my friend Marlene Trestman who was inspired by the cuisine of Piedmont and the cornucopia of recipes at recipezaar.com