Another beautiful day and another beautiful summer box is on its way to your home! We have scored some really gorgeous produce from local farms all across Ohio this week, boasting beautiful carrots, lettuce, celery, cucumbers, zucchini, cabbage and so much more!
It's that point in the season where zucchini is abundant and you can only make zoodles so many nights in one week! If you're looking for a fun new way to eat zucchini, or to get your kids to try it, lets put it on a pie!
As a pro tip: if you need more zucchini ideas, use our search bar right here on the blog! Type in any keyword, such as "zucchini" and find several recipes that will appear. You can even search with words like "lunch," "side dish", or even "vegetarian."
I'm calling this recipe a sheet pan pie, because that's what it is, a pie built on a sheet pan, but if you want to call it by its fancy name, it is called a “Galette". To keep this recipe week night friendly, we're using a store bought pie dough. Spread it with a mixture of garlic ricotta, a layer of thinly sliced zucchini and bake it until it's golden brown.
This recipe is so good, so easy and delicious hot or cold! Eat a piece fresh out of the oven, warmed for breakfast or chilled with a side salad for lunch. Let's dig in!
Zucchini Sheet Pan Pie
1 Perfectly Imperfect Zucchini, sliced thin
1 store bought pie dough, brought to room temperature
1 cup whole milk ricotta
1 T garlic, minced
fresh parsley and basil to taste
salt and pepper
1. Preheat oven to 425. On a sheet of parchment paper, roll your room temperature pie dough out until it is thin, and round in shape.
2. Mix ricotta with a sprinkle of salt and pepper and the minced garlic. Spread a round disk of the mixture about an inch away from the edges. Layer the cheese mixture with sliced zucchini.
3. Fold the excess dough edges around the zucchini and cheese center, making a rustic pie edge. Beat your egg and brush the visible pie dough with the beaten egg, which will help make the dough a gorgeous golden brown. Transfer the parchment with the pie to a sheet pan, and season with salt and pepper.
4. Bake for 20-25 minutes or until dough is golden brown and crisp. Sprinkle with fresh herbs, and serve warm with a side salad for a summery lunch. Leftovers keep in the fridge for 3-5 days. Enjoy!
We hope you love this recipe as much as we do, and hope you make it in your kitchen! As always, we love to see what you create, so be sure to tag us on instagram, @perfectlyimperfectproduce, so we can share your delicious ideas! Thanks for another great week!