Zucchini, Ricotta, & Egg Pie

We enjoyed this dish for lunch along with a mixed salad, but it would  be a great breakfast or brunch dish as well. It could also be an option for a vegetarian entree at dinner served with whole grain crusty bread and a big vegetable salad. I prefer a dish like this served at room temperature, so the flavors stand out, but it was also tasty the next day cold from the refrigerator for breakfast.

Feel free to use whatever fresh herbs you prefer, change the grated cheese if you like, and maybe combine some summer squash with the zucchini. This dish works best if the zucchini are sliced very thin, and a mandolin works well for this.

Zucchini, Ricotta, & Egg Pie

Ingredients:

• 3 Tablespoons Olive Oil
• 1/2 Cup Breadcrumbs
• 1 (8 Ounce) Container Ricotta Cheese
• 1 Cup Grated Pecorino Romano Cheese
• 4 Large Eggs
• 1 1/2 Cups Milk
• Salt & Pepper To Taste
• Pinch Red Pepper Flakes
• 1 Teaspoon Finely Chopped Fresh Thyme
• 2 Tablespoons Chopped Fresh Parsley Leaves
• 2 Pounds Small zucchini, Thinly Sliced

Directions:

• Preheat oven to 375 degrees> F.
• Rub the oil over a 9-inch quiche pan, then pour in the breadcrumbs.
• Twist the pan around to cover the sides and bottom with the crumbs.
• In a large bowl, beat together the ricotta cheese, half the pecorino, eggs, and milk until smooth with a whisk.
• Season the mixture well with salt and pepper, and stir in the red pepper flakes, thyme, and parsley.
• Add the zucchini and gently stir to coat the zucchini with the egg mixture.
• Spoon the zucchini and egg mixture into the prepared pan, then sprinkle with the rest of the grated pecorino cheese.
• Bake the zucchini until puffed, browned, and set, about 50 minutes.
• Cool to room temperature and serve.

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