Salt/Pepper
1 sheet frozen puff pastry, thawed
2 Tbsp butter
1/4 C chopped fresh dill
3 eggs, beaten
1 C ricotta cheese
1/2 C grated Parmesan cheese, plus more for sprinkling
1/2 C half-and-half
1 pinch nutmeg
Preheat oven to 350 degrees. Layer the zucchini in a colander, sprinkle each layer with salt; let stand 20 minutes. Rinse, then pat dry.
Meanwhile, on a lightly floured surface, roll out the puff pastry to remove the creases. Press the pastry in to a 9-inch pie plate and trim the excess to the crust is flush with the rim. Prick the bottom of the pastry with a fork. Refrigerate until needed again.
In a large skillet, melt the butter over medium-high heat. Add the zucchini and cook, turning, until golden (approx. 5 minutes). Stir in the dill and remove from the heat; let cool to room temperature.
In a bowl, whisk together the eggs, ricotta, 1/2 C Parmesan and half-and-half; season with salt, pepper, and the nutmeg. Stir in the zucchini. Pour the mixture into the chilled pastry crust and sprinkle top with more Parmesan. Bake until a knife inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool slightly before slicing.
*Recipe courtesy Everyday with Rachael Ray, August 2010, p. 107.
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