Genoese Pie with Ricotta and Zucchini

Genoa is the birthplace of pesto, but basil is used there not only for the sauce. It also plays a part in the ricotta and zucchini pie.

Cook: 40 mins

Servings: 6

Ingredients

Directions

Cut two zucchini into half rings and fry until soft and light golden in olive oil with a slice of butter. Cut the remaining zucchini into thin slices (you will need them for decoration) and set them aside.
Beat eggs and, whisking, add ricotta, salt, and pepper to taste, a pinch of nutmeg. Toss the mixture with the fried zucchini, add the grated Parmesan and finely chopped parsley and basil.
Grease the mold with butter, place the dough rolled out in a thin layer, spread the mixture on it, wrap the edges, decorate the surface of the cheese mixture with zucchini rings. Put in an oven preheated to 180 degrees for twenty to thirty minutes.

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