Zucchini Ricotta Lemon Pie

Zucchini Ricotta Lemon Pie

5
MINUTES
PREP TIME
45
MIN
COOKING TIME
50
MIN
TOTAL TIME
6
SERVES
SERVINGS

To view Video Recipe:

https://vimeo.com/1102520189

Ingredients

  • 2 Cups Harvest Fresh Zucchini Spirals
  • Pillsbury Pie Crust
  • 2 Cups Ricotta Cheese
  • ½ Cup Parmesan Cheese, grated
  • ¼ Cup Fresh parsley, chopped
  • 1 Tbsp. Lemon Zest
  • 1 Onion, finely chopped
  • 2 Garlic Cloves, finely chopped
  • 2 Eggs, beaten
  • Salt and Pepper to taste
  • 1 Cup Shredded Mozzarella Cheese, topping

What You Need

Directions

  1. Place Pie Crust in a 9-inch baking dish. Using a fork, pierce crust 2-3 times.
  2. For Filling: In a large bowl, add Ricotta, parmesan cheese, parsley, lemon zest, garlic, onion, and eggs, mix well, then add zucchini spirals, mix until fully combined.
  3. Place Zucchini cheese filling on top of pie crust and spread evenly, until filled. Top with mozzarella cheese and spread evenly.
  4. Place in oven at 350 degrees, and bake for 45 min, until golden brown and cheese is melted. Remove from heat and ready to serve.
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