Recipes

Roasted Tomato & Zucchini Ricotta Pie

Ricotta is one of my favorite things, edible or otherwise. Light, fluffy and creamy, it never lets me down. Am I a walking stereotype with all the garlic, pasta and cheese on this blog? Probably. Do I care? Not in the slightest. (It’s not my fault Italian food fits naturally into the vegetarian diet).

This serves as an excellent side dish, or a standalone brunch/breakfast option. You can roast the vegetables ahead of time and then assemble & cook later on, or the next day, to save time. If you keep a home garden and are abounding in tomatoes and zucchini in later summer/early fall, then this comes together in a snap with only a few more ingredients: ricotta, 1 egg and fresh-grated parmesan cheese.

This is becoming a theme: Tasha photo bombs me just as I’m about to finally get the shot I need. This one’s actually a double-whammy if you count the whiskers coming in from the top left AND the reflection of her snout in the spoon. Appetizing?

To start, slice the zucchini into quarter-inch thick strips, discarding the ends. Slice the tomatoes into medum-thickness rounds, discarding the stems and ends. I mixed a couple varieties from my garden, including roma and beefsteak.

Line two baking sheets with aluminum foil and spray with non-stick cooking spray; pre-heat the oven to 375. Adding zucchini to one tray and the tomatoes to the other, drizzle each with olive oil and season with salt and pepper.

Put in the zucchini first for 10 minutes, setting a timer; at 10 minutes, turn the zucchini and place the tray of tomatoes in the oven to roast as well. Cook both for 10 more minutes, or until the zucchini are really browning and the tomatoes are starting to sizzle at the edges. Depending on your oven and how thinly you sliced them, you may have to leave the zucchini in a tad longer. I kept my tomatoes in for 15 minutes total and my zucchini in for just over 20 minutes.

Let both cool for 10 minutes. Keep the oven at 375.

Meanwhile, mix together one egg, lightly beaten, with the ricotta and parmesan cheese, and stir by hand to blend. Season with pepper and torn fresh basil (half a dozen leaves).

Once the veggies are cool, spray a 9-inch pie plate with non-stick cooking spray and get ready to assemble the savory pie.

Add the zucchini in one layer on the bottom, then top with half the ricotta mixture and spread evenly.

Add the tomatoes next, layering the rest of the ricotta on top and spreading out so it covers completely. If you have a deep pie plate or you cooked an extra large quantity of zucchini and tomatoes, you can repeat these layers; just make sure you end on a ricotta layer.

Before popping in the oven, add the rest of the parmesan cheese plus one minced garlic clove to the top of the pie. Cook for 20 minutes or until it starts browning.

Let sit for at least 30 minutes before serving, so the pie sets up.

Voila! Creamy-cheesy-veggie goodness. Enjoy, friends.

Roasted Zucchini & Tomato Ricotta Pie

Ingredients

  • 1 zucchini, ends discarded and sliced into quarter-inch wide strips
  • 3-4 tomatoes, sliced
  • 1 1/2 cups part-skim ricotta
  • 1 large egg, beaten
  • a couple handfuls of parmesan  cheese (either bagged or fresh grated)
  • 1 medium garlic clove, minced in a press
  • about half a dozen torn fresh basil leaves
  • olive oil
  • salt and pepper to taste

Directions

Slice the zucchini and tomatoes, discarding any stems and ends. Set aside.

Line two baking sheets with aluminum foil and spray with non-stick cooking spray. Pre-heat the oven to 375.

Adding zucchini to one tray and the tomatoes to the other, drizzle each with olive oil and season with salt and pepper.

Put in the zucchini first for 10 minutes, setting a timer; at 10 minutes, turn the zucchini and place the tray of tomatoes in the oven to roast as well. Cook both for 10 more minutes, or until the zucchini are really browning and the tomatoes are starting to sizzle at the edges.

Let both cool for 10 minutes. Keep the oven at 375.

Meanwhile, mix together one large egg, lightly beaten, with the ricotta and parmesan cheese, and stir by hand to blend. Season with pepper and torn fresh basil (half a dozen leaves).

Once the veggies are cool, spray a 9-inch pie plate with non-stick cooking spray and get ready to assemble the savory pie.

Add the zucchini in one layer on the bottom, topping with half the ricotta mixture and spreading out evenly.

Add the tomatoes next, layering the rest of the ricotta on top and spreading out so it covers completely. If you have a deep pie plate or you cooked an extra large quantity of zucchini and tomatoes, you can repeat these layers, taking care to end on a ricotta layer.

Before placing in the oven, add the rest of the parmesan cheese plus one minced garlic clove (quickly mix together in a small bowl) to the top of the pie.

Cook for 20 minutes or until it starts browning.

Let sit for at least 30 minutes before serving, so the pie sets up and becomes firm for you to slice.

Between the zucchini, tomatoes and basil, this can really highlight the very last fruits of a summer garden before autumn begins and the frost claims the rest.

This recipe inspired by the Washington Post healthy recipe section.

And speaking of great zucchini recipes, have you ever heard of making hummus with a zucchini base instead of chickpeas? According to Kimberly Snyder, un-sprouted chickpeas can be difficult to digest because they are starchy & protein-laden. So instead of blending chickpeas into hummus, she starts with zucchini and adds tahini plus a few other organic raw ingredients to make a tasty dip. Here’s her raw hummus recipe, which makes 6-8 servings and lasts up to a week in the fridge (and yes, for those of you keeping track, I totally lied about not posting any more zucchini recipes).

Photo Credit: Kimberly Snyder (kimberlysnyder.net)

No-Chickpea Hummus

  • 2 organic zucchini, chopped
  • ¾ cup tahini (raw if you can find it)
  • 2 Tbs. nutritional yeast
  • ½ cup fresh lemon juice
  •  2 medium or 3 small garlic cloves, minced
  • High quality sea salt, to taste.

Process ingredients in blender until smooth. Enjoy as a dip or sandwich spread!

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3 thoughts on “Roasted Tomato & Zucchini Ricotta Pie

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