Gallery

Recipe Summary test

prep:
35 mins
cook:
1 hr 10 mins
total:
1 hr 45 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees . Layer the zucchini in a colander, sprinkling each layer with salt; let stand for 20 minutes. Rinse, then pat dry.

    Advertisement
  • Meanwhile, on a lightly floured surface, roll out the puff pastry to remove the creases. Press the pastry into a 9-inch pie plate and trim the excess, so the crust is flush with the rim. Prick the bottom of the pastry with a fork. Refrigerate.

  • In a large skillet, melt the butter over medium-high heat. Add the zucchini and cook, turning, until golden, about 5 minutes. Stir in the dill and remove from the heat; let cool to room temperature.

  • In a bowl, whisk together the eggs, ricotta, 1/2 cup parmesan and the half-and-half; season with salt, pepper and the nutmeg. Stir in the zucchini. Pour the mixture into the chilled pastry crust and sprinkle with more parmesan. Bake until a knife inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool slightly before slicing.

Advertisement