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Total Time
1hr 25mins
Prep 1 hr
Cook 25 mins

Beatrice Ojakangas

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. Make the crust: mix the cracker crumbs and butter together; press two-thirds of the mixture into a 10-inch pie pan.
  3. Spread the remaining crust mixture in another pan.
  4. Bake the crumb-lined pan and the extra crumbs for 10 minutes or just until toasted, shaking the extra crumbs once during baking.
  5. Sprinkle the warm pie crust with ¼ cup of the parmesan cheese and cool.
  6. In a large skillet, heat the olive oil; add in the garlic and onion; cook 2-3 minutes, stirring, until the onion is soft.
  7. Add in zucchini, eggplant, and bell peppers; cook and toss over high heat for 10 minutes.
  8. Add in the basil; stir.
  9. In a small bowl, combine the ricotta, eggs, and salt; blend mixture into the vegetable mixture.
  10. Turn into crumb-lined pan; sprinkle the top with the remaining parmesan cheese and the toasted cracker crumbs.
  11. Bake for 20-25 minutes or until the pie is set.
  12. Before serving, sprinkle with the diced tomatoes; serve hot or at room temperature.