CRUSTLESS ZUCCHINI QUICHE

Vegetarian - side dish - appetizer

15 oz Ricotta
2 cups sliced zucchini
1/2 cup mozzarella, grated
1 small onion, chopped
1/2 cup milk
3 eggs beaten
1 tbsp basil, chopped
1 tsp oregano
2 tbsp Extra virgin olive oil
salt and pepper


Preheat oven to 350

Grease a 9" quiche pan with half of the olive oil, brushing it all over the pan.

In a small skillet over medium-high heat, warm the remaining olive oil and sautee onion until translucent; add zucchini and cook them until soft, add a couple tbsp of water if needed. Remove from heat and let cool down.

In a bowl combine ricotta, mozzarella, milk, eggs and spices; when the zucchini mix is cool, stir it in the cheeses/eggs mixture. Adjust with salt and pepper to taste.

Pour the "batter" into the pan and bake, on central rack, for about 1 hour, or until golden and firm.

If you desire a crustier top, you can sprinkle it with a mix of grated Parmigiano and bread crumbs before baking.

Serve immediately.

This recipe serves 6.