Zucchini Ricotta Lemon Pie
5
Minutes
Prep Time
45
Minutes
Cooking Time
50
Minutes
Total Time
6
Serves Servings
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
Directions
- Place Pie Crust in a 9-inch baking dish. Using a fork, pierce crust 2-3 times.
- 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.
- Place Zucchini cheese filling on top of pie crust and spread evenly, until filled. Top with mozzarella cheese and spread evenly.
- 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.
Video Recipe Below:
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