Submitted by Share Member, Lauren Telesca
- 2 medium zucchini, trimmed and cut into 1/4-inch slices
- 3-4 tomatoes cut into 1/4-inch slices
- 2 tablespoons olive oil
- Freshly ground black pepper
- ½ gallon milk and lemon juice/cider vinegar or 1 1/2 cups part-skim ricotta cheese
- 1 large egg, lightly beaten
- 4 tablespoons freshly grated Parmesan cheese*
- 2 tablespoons finely chopped basil (about 10 leaves) Works well with fresh thyme or oregano too.
- 1 medium clove garlic, finely chopped
*You can use cheese curds from Dutch Hill Creamery (Otsiningo Park Farmers Market – or right from the farm) in place of fresh Parmesan cheese.
1. Preheat oven to 375 degrees.
2. Line 2 rimmed baking sheets with aluminum foil, then spray the foil with nonstick cooking oil spray. Arrange the zucchini slices in a single layer on one of the baking sheets and the tomato slices on the other baking sheet. Drizzle the oil over the zucchini and tomato slices; sprinkle with salt and pepper to taste.
3. Bake the tomatoes for about 15 minutes, until they start to sizzle around the edges. Bake the zucchini for about 20 minutes, turning the slices over once, until they are soft, pliable and just starting to brown around the edges. Let the tomatoes and zucchini cool for 10 minutes. This can be done ahead of time and refrigerated or frozen on the baking sheet, then put in a freezer bag.
4. To make ricotta: Bring a half gallon of milk just to a simmer for 1 minute, remove from heat and add the juice of 1 lemon or 2 tbs cider vinegar. This will cause the milk to separate, drain in a strainer or using cheese cloth. Combine this ricotta, egg, 3 tablespoons of the Parmesan, the chopped herbs and pepper to taste in a mixing bowl; blend thoroughly.
5. Spray the inside of a 9-inch pie plate with nonstick cooking oil spray.
6. Line the bottom of the pie plate with a single layer of the zucchini slices. Spread one-third of the ricotta mixture in an even layer over the zucchini. Cover with a layer of tomato slices, then spread another third of the ricotta mixture evenly over the tomatoes. Create a second layer of the zucchini, then spread the remaining third of the ricotta mixture evenly over the zucchini. Top with a final layer of tomato slices. Sprinkle the remaining tablespoon of Parmesan cheese and the garlic over the tomato slices.
7. Bake for about 20 minutes, until the ricotta layers are just set and the edges of the pie are slightly bubbling. Transfer to a wire rack and let the pie rest for 30 minutes before serving. The pie can be served warm or at room temperature.
Adapted over the years from a recipe from John McDonnell/The Washington Post