Zucchini, Onion and Ricotta Pie (Torta Salata di Zucchine e Cipolle) Recipe | SAVEUR

By CheeseDiva

Ingredients

• 1 ⁄4 cup olive oil
• 2 cloves garlic, thinly sliced
• 1 shallot, thinly sliced
• 6 medium zucchini, thinly sliced
• 1 ⁄2 cup grated pecorino
• 1 ⁄2 cup ricotta
• 1 ⁄2 cup roughly chopped parsley
• 4 eggs, beaten
• Kosher salt and freshly ground black pepper, to taste
• 1 tbsp. unsalted butter
• 3 tbsp. bread crumbs

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and shallot until golden, 4–6 minutes. Add zucchini; cook, stirring occasionally, until golden, about 15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley, eggs, salt, and pepper.

Heat oven to 350°. Grease a 10" pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over top; bake until golden on top and slightly puffed, 40–45 minutes. Serve hot or at room temperature.