Here’s what I said about this dish back in 2011:
I’ve been wanting to try this recipe all week. I bought the zucchini last weekend. Unfortunately between getting sick and having three dogs full-time, I’ve had little time to do much of anything.
This recipe was sent to me by my Grandma, and I adapted it slightly. The original recipe called for a crescent roll crust and two tablespoons of mustard spread on the crust before pouring the rest of the ingredients in the pan. I hate mustard, so decided to forgo that step! Instead of mixing all the ingredients together, I opted to layer the veggies, eggs and cheese.
With the pepper jack cheese crusted on top this pie, this dish has a bit of a kick. Even though I had sautéed the veggies first, the dish was a bit watery once I cut into it. To alleviate that problem (and prevent the delicious cornmeal crust from getting soggy) I drained the watery/buttery liquid into the sink. (I did this a few times.)
This dish has great flavor, but I’m not sure I would use pepper jack again. I’m not a huge fan of pepper jack but it’s what we had on hand.
When I remade this dish, I changed things up a bit. Instead of using sliced zucchini, I used shredded. I had just shredded some a few days prior so I could make a zucchini cake. I also doubled the egg and ricotta ingredients because I didn’t know whatthehellelse I was going to do with the ricotta. This resulted in a longer cooking time. Also I wasn’t able to get all the filling into my crust. I think had I used a 10-inch pie crust this may have worked out quite well.
- 1 recipe Cornmeal Pie Crust (this pie crust recipe has a GF option)
- 4 c. zucchini, shredded and squeezed of as much water as possible
- 1 c. onion, chopped
- 2 garlic cloves, minced
- ¼ c. butter
- ¼ c. fresh parsley, chopped
- ½ tsp. salt
- ½ tsp. pepper
- 3 eggs, well beaten
- ¾ c. ricotta cheese
- 2 c. shredded pepper jack cheese
- Prepare crust and set aside.
- Cook onion in butter until tender, add garlic the last minute or so and cook until fragrant. Set aside to cool.
- Meanwhile, in a large bowl mix together eggs, ricotta, zucchini, cheese and salt and pepper. Stir in the onions and garlic. Pour into prepared crust. Top with additional cheese, if desired.
- Blend egg and ricotta cheese and pour over zucchini mixture. Top with shredded cheese. Bake at 375 degrees for 30 to 50 minutes. If your pie doesn’t brown on the top, turn the oven to broil. Broil for 1 to 2 minutes or until the cheese is lightly browned.
- Let stand 10 minutes before slicing.