This vegetable pie was on my wish list for a long time. I didn’t feel like putting away the sheet where I printed the recipe but there was always something that kept me from preparing it. Once there were no zucchini at home, the other time I forgot to buy the Vienna sausage and the weeks, maybe months, passed by.
While trying to put order in my stuff, as I do often, I decided to prepare it today. And here it is. And guess what? I quite regret not having prepared it before.
This vegetable pie is tasty and awakes your appetite – I prepared it a while before lunch and had to control myself not to eat more than 1 piece before lunch.
It is great when you want to prepare dinner in advance. It contains eggs, ricotta cheese, zucchini, and so it is a complete meal that is also ideal as a take away lunch, for a buffet or a pic nic.
I found this easy recipe on Enrica’s Italian blog Il Sole in Cucina.
1 medium zucchini
1 large tomato
100 g ricotta cheese (about 1/2 to 1 cup)
3 Vienna sausages
extra virgin olive oil
Wash and cut the zucchini in cubes of about half inch.
Put a thread of olive oil in a non adherent pan and cook the zucchini with high gas.
When they are colored, add the Vienna sausage cut in thin slices. Mix it well and cook for 5 minutes more. Turn off the gas.
Turn on the oven to 400°F.
Cover a 7.8×7.8in oven pan with parchment paper.
Separe the yolks from the eggwhites and mix them with the ricotta and the chopped mint leaves. Add the tomato cut in cubes.
Beat the eggwhites until stiff.
Add the zucchini to the ricotta mix, salt to taste and mix well. Slowly add the eggwhites and mix gently, from bottom to top.
Pour the misture into the pan and bake for 20-25 minutes.