Zucchini & Shallot Pie

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

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

Europe
Italy
Piedmont
Side dish
Mediterranean
Vegetarian
Pie
Summer

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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