Sweet, Savory, Simple

One way I get my family to eat veggies is with my zucchini saute. Fresh zucchini (or green beans) and mushrooms sauteed in a little bacon fat with onions and garlic. It’s one of our favorites. So when I was cookin’ up this pie, I was thinking to myself, “The family is going to love this. It’s almost like our favorite veggie, in a pie crust!”

My Secret Recipe Club assignment this month was  the blog, Sustainable Cooking For One.

Stephanie is single gal who is focusing on in-season and local foods. As soon as I saw her Minted Zucchini Tart Recipe, I knew I had found the recipe I wanted to try!

I made a few changes. I added mushrooms, used a shallot instead of an onion,and switched out the mint for some of my newest herb,  Spicy Globe Basil. I also mixed the ricotta cheese into the egg filling instead of dolloping it in the tart.

This pie is a winner,and  it was so easy to put together.  I made it for dinner to serve with  a tossed salad, but it didn’t make it till dinner. It was smelling so good when it came out of the oven that we ate it for brunch.  In fact, I was kicking myself for not making two pies. I would have liked to been able to take one into work to share.

Zucchini and Mushroom Ricotta Tart

5 servings

Ingredients

1 pie crust (Homemade or store bought)
1 Tbs olive oil (I used a Blood Orange infused olive oil)
2 zucchini
1 t salt
1 large shallot
1 clove garlic, minced
1 tbs fresh basil, minced (or 1 tsp dried)
2 eggs
1/2 cup ricotta
1/4 c  milk
Black pepper to taste
1/2 c ricotta cheese
1/4 cup pecornio romano (or Parmesan)

1. Preheat oven to 350F.
2. Heat a saute pan over medium heat and add oil.
3. Slice the squash in half lengthwise and crosswise, into thin half-moons and add to pan.
4. Add minced shallot and mushrooms and salt.
5. Cook till tender and most of the moisture has evaporated. (about 10-15 minutes)
6. Add garlic and cook for 1 minute.
7. Remove from heat and stir in basil.
8. Beat together the two eggs, ricotta cheese,  milk, and pepper to taste.
9. Place pie crust in pie plate. Crimp edges if desired.
10. Spoon the zucchini mixture evenly into the crust. Add. Pour the egg and cheese mixture over the vegetables.
11.  Top with the pecorino romano.
12. Bake for 30 minutes, or until firm in the center and lightly browned,
13.  Cool for at least 10 minutes, and enjoy.

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