Zucchini and Fontina Pie
Prep time
Cook time
Total time
Celebrate Pi day (March 14th) with this savory pie.
Recipe type: Main
Serves: 6-8
  • 1 prepackaged pie crust, uncooked
  • 1 15 oz container part-skim ricotta
  • 8 oz fontina cheese, grated
  • ½ cup of grated parmesan cheese
  • 2 eggs, lightly beaten
  • 2 Tbs. milk
  • 1 Tbs. chopped fresh oregano
  • 1 Tbs. chopped fresh basil
  • 1-2 cloves of garlic, finely minced
  • 2 cups thinly sliced zucchini
  • Kosher salt and freshly ground black pepper
  1. Preheat oven to 375.
  2. Roll out the pie dough, and press it into a greased pie pan.
  3. In a separate bowl, combine ricotta cheese, ½ of the fontina cheese, the parmesan cheese, eggs, milk, oregano, basil, and garlic. Add a pinch of kosher salt and freshly ground black pepper. Stir to combine.
  4. Pour the mixture into the pie crust, and use a spatula to even out the top.
  5. Gently place the zucchini slices on top, creating whatever design you'd like.
  6. Sprinkle remaining fontina cheese on top of zucchini.
  7. Bake for 45-55 minutes, or until cheese is golden brown, and a knife inserted in the middle comes out clean.
Recipe by The Cuban Reuben at http://thecubanreuben.com/zucchini-and-fontina-pie/