Nina Marcinowski


  • 1 thin sliced medium zucchini
  • 1 lb sliced tomatoes
  • 1 cup packed fresh basil
  • ½ cup plus 2 T. ricotta
  • 2 large eggs
  • ¼ lb grated mozzarella cheese
  • 1/2 cup grated parmesan
  • 1 unbaked pie shell
  • A little olive oil to brush tomatoes

Heat oven 350°. Lightly salt zuke and tomatoes, drain on paper towel. Puree basil, ricotta and eggs in processor, add cheeses, blend well. Line pie shell, or skip shell and line pie plate with zuke. Cover with cheese mix, top with tomatoes, brush with oil. Bake 50 minutes, let stand 15 minutes.