Zucchini, Onion and Ricotta Pie (Torta Salata di Zucchine e Cipolle)
A savory summer pie with a base of fresh ricotta and eggs seasoned with shallots, garlic, and pecorino is the answer to an overly abundant vegetable crop.
Ingredients
- <sup>1</sup>⁄<sub>4</sub> cup olive oil
- 2 cloves garlic, thinly sliced
- 1 shallot, thinly sliced
- 6 medium zucchini, thinly sliced
- <sup>1</sup>⁄<sub>2</sub> cup grated pecorino
- <sup>1</sup>⁄<sub>2</sub> cup ricotta
- <sup>1</sup>⁄<sub>2</sub> cup roughly chopped parsley
- 4 eggs, beaten
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp. unsalted butter
- 3 tbsp. bread crumbs
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