butter and dried breadcrumbs to coat the baking dish (The breadcrumbs become the crust)
Preheat oven to 350F.
Liberally butter a 9-inch pie dish and sprinkle with breadcrumbs.
Pour olive oil into a large skillet and heat to medium hot. Saute zucchini slices and onions until tender, about 10 minutes. Add garlic and cook for another 2 minutes. Season with salt and pepper. Let the mixture cool for 15-20 minutes.
Combine eggs, Parmesan cheese and ricotta cheese and blend well. Add basil and parsley. Mix in the cooled zucchini and onions. Pour into pie shell. Top with sliced tomatoes
Bake for 35 minutes until puffed and golden brown. Garnish with chopped basil if desired.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.