Zucchini is notorious for being overabundant. There are stories of people desperate to get rid of them, dropping them off on neighbors steps, abandoning them by the side of the road. For years I’ve heard these stories and wondered “Who are these people?,” because squash borers and squash bugs destroy our plants most years before we get tired of zucchini. Not this year.
With a veggie bin in the fridge full of zukes, I’ve been looking for new things to sneak them into. A few weeks ago a friend served me ricotta pie from the Moosewood Cookbook and I found it quite yummy.
With a couple of modifications (no crust, tapioca flour), it’s gluten free. And though I call it ricotta quiche, it’s not really eggy, a plus for non-egg lovers.
It would work with a number of vegetables, but right now I’m filling it up with zucchini.
Ricotta Quiche with Zucchini
- 1 lb. ricotta cheese
- 3 eggs, beaten
- 1 zucchini, sliced in thin rounds
- 1 small onion, diced
- 2 tsp. fresh chopped basil
- 3 Tbsp. all-purpose or tapioca flour
- 1/4 c. Parmesan cheese
- 1/2 c. grated sharp cheddar
- dash of nutmeg
- 1 c. sour cream
- Preheat the oven to 375° F.
- Saute the onion in a little olive oil. Add the zucchini slices. Sprinkle with salt and pepper to taste. Continue to cook until both are soft, but not browned. Set aside and allow to cool slightly.
- Mix the ricotta, egg, Parmesan and cheddar cheeses, flour, and herbs together. (I used tapioca only to make it gluten-free. If that doesn’t matter, regular flour works just fine.)
- Add the zucchini and onion and mix well.
- Spread the mixture into a 10-inch pie plate.
- Cover with cream cheese and sprinkle top liberally with paprika.
- Bake for 40–45 minutes. Let stand for at least 10 minutes before serving.
I found this worked well at a number of temperatures. We had it about 45 minutes after it was done and it was quite good. I’ve had it cold from the fridge, also good, but room temp or above is probably best.