Rice and Zucchini Crostata - Lidia

Ingredients

• FOR THE DOUGH
• 2 CUPS ALL-PURPOSE FLOUR, PLUS MORE FOR ROLLING OUT THE DOUGH
• 1 TEASPOON KOSHER SALT
• ½ CUP EXTRA-VIRGIN OLIVE OIL
• 1/3 CUP COLD WATER, PLUS MORE AS NEEDED
• FOR THE FILLING
• 1 POUND SMALL ZUCCHINI
• ½ CUP ITALIAN SHORT-GRAIN RICE (SUCH AS ARBORIO, CARNAROLI, OR VIALONE NANO)
• 2 CUPS RICOTTA, DRAINED OVERNIGHT
• 1 CUP GRATED GRANA PADANO CHEESE
• 2 BUNCHES SCALLIONS, FINELY CHOPPED (ABOUT 2 CUPS)
• 3 LARGE EGGS, LIGHTLY BEATEN
• 2 CUPS MILK
• 2 TEASPOONS KOSHER SALT
• BUTTER FOR THE BAKING PAN