Author Notes
Many years ago my Dad owned a produce market in the Bronx in NYC. We as kids never knew what it was to eat a canned vegetable. When Dad retired and we moved to New Jersey "THE GARDEN STATE" he decided to grow his own garden, and Zucchini was always a part of the Summer Crop. This Recipe was created by my Mom who passed away 2 years ago. She used to make it regularly during the summer months when Zucchini was plentiful. It is very flavorful and easy to make, can be served for a summer luncheon with a salad or as side dish with dinner. It can also be frozen for future use. —Jillie
Ingredients
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3
Small Zucchini diced, save one half of one zucchini to slice in circles for the top of the pie
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1
small onion diced
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2
cloves of garlic, minced
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4
Fresh Basil leaves, chopped
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1/4 cup
Grated Locatelli Cheese
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1/2 pound
Shredded Mozzarella
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1 pound
Italian Sweet Sausage removed from the casing
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1 pound
Ricotta Cheese
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1
Large Egg
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1 teaspoon
Fresh Black Pepper
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1 teaspoon
Salt
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2 tablespoons
Olive Oil
Directions
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Brown sausage, remove from pan and toss with flour
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Dice up 2 1/2 zucchinis, onion and garlic and brown in pan
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Mix ricotta, basil, pepper, egg and locatelli cheese in a separate bowl.
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In a 9 inch square glass pan layer ground sausage,
and zucchini mixture
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Top with ricotta mixture smoothing over top of entire pan
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Top with round slices of zucchini
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Bake in 350 degree oven for 25 minutes
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Take out of the oven and top with shredded mozzarella
broil until cheese melts and turns golden brown about 1 to 2 minutes
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Let cool for about 10 minutes before cutting.
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Serve with a Side Salad and Enjoy!
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