Vegetable Ricotta Pie
Source of Recipe
internet list
List of Ingredients
1 tablespoon extra light olive oil
1/2 large onion, diced
1 red bell pepper, seeded and diced
2 cloves garlic, minced
1 medium zucchini, diced 3/4 inch
1 medium yellow squash, diced 3/4 inch
1 can (14.5 ounce) diced tomatoes with Italian herbs
1/2 teaspoon dried Italian seasoning
1 cup ricotta cheese
1/2 cup plain yogurt
2 eggs
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 cup grated Parmesan cheese
Recipe
Preheat oven to 350 degrees F. Lightly coat a deep-dish ovenproof glass pie plate with no-stick cooking spray. Heat oil in a nonstick skillet over medium heat. Sauté onion, pepper and garlic 5 minutes. Add zucchini and cook 3 minutes. Drain tomatoes, reserving juice for another use. Add tomatoes and seasoning. Stir and simmer 5 minutes. Meanwhile, combine ricotta cheese, yogurt, eggs ,flour, baking powder and Parmesan cheese in the pitcher
of a blender. Blend on low at first, increasing to high until smooth. Stop once, and scrape down the inside of the blender with a rubber spatula. Spoon half the sautéed vegetables into the coated pie dish. Pour the cheese batter
over the vegetables. Spoon the remaining vegetables over top of the batter. Place the pie dish in the oven, on the top shelf. Bake 35-40 minutes or until
a toothpick inserted in the center comes out clean. Let stand 10 minutes before cutting into wedges and serving.
Serves: 6
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