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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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If you love basil you will love this tart. If you want it lower cal omit the pie crust but the crust does give a nice finish when serving. I often add some garlic too Great luncheon dish Ingredients:
1 medium zucchini, washed,unpeeled,thinly sliuced |
1 lb tomato, washed,sliced |
1 cup firmly packed fresh basil (save a few extra sprigs for garnish) |
6 tablespoons part-skim ricotta cheese |
2 large eggs, beaten |
1/4 lb part-skim mozzarella cheese, grated |
salt |
pepper |
1/2 cup parmesan cheese, grated |
1 9 unbaked pie shell |
1 teaspoon vegetable oil, for brushing the tomatoes |
Directions:
1. Place the zucchin& tomatoes on paper towels and salt to allow them to lose fluid (15 minutes) Meanwhile heat oven to 350 degrees F.
2. Puree the basil.
3. Add riccotta& eggs, mix (don't puree).
4. Add mozzarella mix until just combined.
5. Line the pie crust with the drained zucchini slices.
6. Spoon the basil mixture over Top with the tomatoe slices, brush tomatoes with oil.
7. Bake 40-50 minutes, after 30 take out of the oven and sprinkle on the Parmesan cheese, return to oven and finish baking.
8. Let stand 15 minutes, garnish with basil sprigs.
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