Ricotta Spiral Pie - The Village Grocer

Ingredients

• 1 – 9” pre-made pie crust, blind baked
• 2 – 8” zucchini (one green and one yellow)
• 1 – 8” thin eggplant
• 1 1/2 cups | 375 mL Ricotta Cheese
• 1 cup | 250 mL Romano Cheese, grated
• 2 large eggs
• 1 clove garlic, minced
• 1 tsp | 5 mL grated fresh lemon zest
• salt and freshly ground black pepper to taste
• 1 tbsp | 15 mL olive oil or melted butter