Это предварительный просмотр рецепта "Summer Squash and Ricotta Cheese Pie".

Рецепт Summer Squash and Ricotta Cheese Pie
by Smokinhotchef

Summer Squash and Ricotta Cheese Pie

I came up with this simple yet sumptuous spin on a common as well as abundant vegetable, with the notion that there is life after zucchini bread! I hope yellow squash can gain more fans and that this recipe will turn the YUCKS into YUMMZ! Enjoy!!

Рейтинг: 5/5
Avg. 5/5 1 голос
Подготовка: США American
Приготовление: Порций: 8

Хорошо сочетается: berries, whipped cream

Wine and Drink Pairings: crisp dry rosado (rosé), coffee, tea

Ингредиенты

  • 1 pie crust for 9 inch pie
  • 3 large eggs
  • 1 can sweetened condensed milk (14oz)
  • 1 container ricotta cheese (15oz)
  • 2 tsp. good quality vanilla extract
  • 1 tsp. salt
  • 2 cups shredded yellow squash-no seeds
  • zest and juice of one lemon

Инструкции

  1. Preheat oven to 350*
  2. Press pie crust into 9 inch baking dish (preferably glass and style edges as desired. Be sure to poke holes in crust with a fork to prevent buckling.
  3. In a food processor or with a mixer, combine eggs, milk, cheese, vanilla, salt, zest and lemon juice until well blended- about 2 minutes.
  4. In a medium bowl, stir together wet mix and squash thoroughly and pour pie mixture into pie shell. Bake 1 hour and 15 minutes or until toothpick inserted comes out clean.
  5. Let pie cool and chill for at least 3 hours before serving. Serve as is or with whipped cream and/or seasonal berries.