Name: Zucchini & Shallot Pie
Yield: Serves 6
Cuisine: Italian
Ingredients: 4 eggs, beaten; Kosher salt and freshly ground black pepper, to taste; 2 cloves garlic, thinly sliced; Unsalted butter, for greasing; 3 tbsp. dried bread crumbs; 6 zucchini, thinly sliced; ½ cup grated Pecorino Romano; 1 shallot, thinly sliced; ¼ cup extra-virgin olive oil; ½ cup coarsely chopped fresh flat-leaf parsley; ½ cup homemade or store-bought ricotta

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

A savory summer pie with a base of ricotta and eggs is the answer to an abundant vegetable harvest. This version from Piedmont is made with zucchini, but other vegetables can be substituted, such as bell peppers, eggplants, or tomatoes—whatever you have on hand.

Ingredients

¼ cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1

Method

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

Ingredients

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