| This recipe is liked by 0 person(s). |
Zucchini And Shallot Pie
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Zucchini and Shallot Pie PG tested Instead of shallots, I used sweet onions, which grow in abundance in my garden. What could be more comforting than this homey yet sophisticated vegetarian pie? | |
| 1/4 cup | extra virgin olive oil |
| 1/2 cup | sliced shallots |
| small | sweet onions, alternative |
| 3 to 4 | garlic cloves, thinly sliced |
| 2 pounds | medium zucchini, thinly sliced, scant 8 cups (halve larger ones lengthwise) |
| Kosher salt and freshly ground black pepper, divided Soft butter for pan | |
| 3 tablespoons | panko |
| 4 large | eggs |
| 1/2 cup | whole milk ricotta |
| 1/2 cup | freshly grated Parmesan |
| 1/2 cup | coarsely chopped flat-leaf parsley |
Heat oil in Dutch oven or deep skillet over medium-high heat. Add shallot or onion and garlic and cook, stirring often, until golden, 4 to 6 minutes. Add zucchini and pinch of salt; cook, gently stirring occasionally, until golden in spots and tender but still intact, about 15 minutes. Transfer to bowl and let cool. Season well with salt and pepper.
Preheat oven to 350 degrees. Generously coat 9-inch deep-dish pie plate with butter and dust with panko.
In large bowl, whisk eggs. Whisk in ricotta until blended, then whisk in cheese, parsley, ¼ teaspoon salt and pepper to taste. With spatula, fold in zucchini. Pour into prepared pie plate.
Bake until firm, set and lightly browned, 25 to 30 minutes. Serve hot or at room temperature.
Makes 6 servings.
— Adapted from “Saveur Italian Comfort Food” by the editors of Saveur
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe