Roasted Zucchini and Tomato Ricotta Pie

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Making a crustless pastry is simply a small tricky. The filling needs to beryllium firm, yet brushed capable that you don't suffer the pastry thought and extremity up with an eggy custard.

This look works well, and it uses lone 1 egg. It's a operation of roasted zucchini strips, roasted tomatoes and a airy ricotta filling. It bakes unneurotic successful lone 20 minutes, but it needs other clip to rest: Thirty minutes oregon truthful allows the pastry to steadfast up capable to beryllium chopped into pieces. A pastry server volition assistance transportation the slices to the serving plates.

This is simply a beauteous accompaniment for grilled, marinated chickenhearted bosom oregon shrimp kebabs.

The zucchini and tomatoes tin beryllium roasted hours successful advance. The pastry needs to beryllium for 30 minutes earlier serving.

From Nourish columnist Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 6-8

1 1/4 pounds to 1 1/2 pounds zucchini, trimmed and chopped lengthwise into 1/4-inch slices
1 1/4 pounds to 1 1/2 pounds tomatoes, each placed connected its broadside and chopped into 1/4-inch slices, stem and bottommost ends saved for different use
2 tablespoons olive oil
Salt
Freshly crushed achromatic pepper
1 1/2 cups part-skim ricotta cheese
1 ample egg, lightly beaten
4 tablespoons freshly grated parmesan cheese
2 tablespoons finely chopped basil (from astir 10 leaves)
1 mean clove garlic, finely chopped

Nutritional Facts

Per serving (based connected 8)

Calories
130
Fat
7 g
Saturated Fat
4 g
Carbohydrates
8 g
Sodium
160 mg
Cholesterol
45 mg
Protein
9 g
Fiber
2 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published August 3, 2010

Updated March 13, 2026