Zucchini Cheese Pie
This is such a pretty pie and delicious.
Two sheets of frozen puff pastry
One pound Ricotta cheese
6 ounces parmesan cheese
12 ounces mozzarella cheese
Two tablespoons only fresh chopped basil leaves
4 medium to small zucchini
4 medium to small yellow squash
Two tablespoons oil
1/2 teaspoon garlic powder
6 cloves of sliced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Unfold the puff pastry and roll into an even rectangle.
Connecting the two sheets.
Bake on a non stick pan in a 350 degree oven for 15 minutes.
Mix the cheeses, eggs and basil.
Leave about a 1/2 inch border around the cheese mixture.
Spread the mixture over the cooled crust
Heat the oil in a large fry pan
Take out your mandolin and slice the vegetables into thin strips.
Add garlic to the pan and slightly brown
Add the squash and zucchini strips
Add the salt and pepper and cover on simmer for five minutes. Just to soften the squash
Take the squash off the heat as soon as it becomes pliable. Do NOT over cook.
Roll the strips into little roses and place on the cheese filling. Use just a little pressure to keep the strips in place.
Alternate the green and yellow squash.
Melt three tablespoons seasoned butter and paint the tops of the zucchini and squash.
Drizzle the remaining butter over everything.
Bake at 350 degrees on the bottom shelf in the oven for forty to fifty minutes.
This is the prettiest vegetable pie you will ever eat.
If you don’t feel like rolling all that squash just layer the vegetable strips but make sure you still butter the top before you bake it.
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