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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I make this recipe for almost any occasion Ingredients:
1 pound zucchini, thinly sliced |
2 tablespoons butter |
1 pie shell (9 inches), baked |
1-1/2 cups (6 ounces) shredded mozzarella cheese |
1 cup ricotta cheese |
1/2 cup half-and-half cream |
3 eggs, lightly beaten |
3/4 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon garlic powder |
dash pepper |
paprika |
Directions:
1. In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.
2. In a large bowl, combine the ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika.
3. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Yield: 6-8 servings.
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