Posted: October 02 2017 in Recipes


1 – 9” pre-made pie crust, blind baked
2 – 8” zucchini (one green and one yellow)
1 – 8” thin eggplant
1 1/2 cups | 375 mL Ricotta Cheese
1 cup | 250 mL Romano Cheese, grated
2 large eggs
1 clove garlic, minced
1 tsp | 5 mL grated fresh lemon zest
salt and freshly ground black pepper to taste
1 tbsp | 15 mL olive oil or melted butter



Preheat oven to 350ºF (180ºC).

Wash and peel vegetables. Using a mandolin or a sharp knife cut the vegetables into thin lengths (1/16” or 2mm thick); making sure all of the vegetables are cut to a similar height.
Plunge the vegetables into a large pot of boiling salted water, long enough
to blanch them – approximately 1 minute. Immediately remove from heat, drain and rinse with cold water; drain again and lay out on paper towels to dry.
In a medium bowl combine the Ricotta and Romano Cheeses, eggs, garlic, lemon zest and salt and pepper. Pour the mixture onto the pre-baked crust. On a clean surface, form a line of approximately 12 slices of vegetables lengthwise overlapping by 2”. Loosely roll up and carefully place into crust. Brush with olive oil/butter and additional grated Romano Cheese if desired.