This is one of those dishes that pops into my brain every once in a while, and then I can’t stop thinking about it until we make it for dinner. If you ignore the fact that it requires the oven, it’s the perfect summer recipe. It’s very simple, and does a great job featuring the flavors of fresh garden tomatoes, basil, and zucchini.
All you do is roast sliced tomatoes and zucchini…
And layer them with a mixture of ricotta, egg, basil, garlic, and Parmesan.
Then bake in the oven for 20 minutes.
Easy as crustless ricotta summer vegetable pie.
Actually it’s more like a lasagna without the noods.
(That’s noodles, for those of you who didn’t go to college with me… As featured in the self-explanatory dorm-friendly meals of buttery noods and saucy noods.)
Here’s the recipe.
It’s a Washington Post recipe from 2 summers ago. The recipe says to sprinkle the garlic on top, but we mix it in with the cheese mixture. I’m sure both are good. Or double the garlic and do both. That’s probably good too. It’s one of those recipes that’s hard to ruin. If you do manage to
ruin it you can always call on the backup dinner of buttery noods… : )