1/4 cup olive oil2 cloves garlic, thinly sliced1 shallot, thinly sliced6 medium zucchini, thinly sliced1/2 cup grated pecorino1/2 cup ricotta1/2 cup roughly chopped parsley or other fresh herbs4 eggs, beatenKosher salt and black pepper, to taste1 tbsp. unsalted butter
3 tbsp. bread crumbs
Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and shallot until golden, 4–6 minutes. Add zucchini; cook, stirring occasionally, until golden, about 15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley, eggs, salt, and pepper.
Heat oven to 350°. Grease a 10″ pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over top; bake until golden on top and slightly puffed, 40–45 minutes. Serve hot or at room temperature.
Note: Feel free to substitute peppers, eggplant, squash and even tomatoes for zucchini.
Adapted from Saveur