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Zucchini, Onion and Ricotta Pie


  • 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 or other fresh herbs
  • 4 eggs, beaten
  • salt and pepper to taste
  • 1 Tbsp unsalted butter
  • 3 Tbsp bread crumbs


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.

2. Heat oven to 350°F. 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.

Note: Feel free to substitute peppers, eggplant, squash and even tomatoes for zucchini.

Adapted from Saveur

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