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.