Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is especially good when all of the veggies and herbs are in season. I've served this for a weekend breakfast, ladies lunch and even dinner. When served for dinner I grilled chicken breasts. Possible you could cook diced chicken right on top of the pie but I haven't tried it. You may use the lower fat versions of any or all of the cheeses with good results.

Ingredients Nutrition

Directions

  1. Preheat oven to 375. Spray 8" springform pan or cake pan with nonstick cooking spray.
  2. Heat oil in small skillet. Add onion and garlic. Cook over med heat until onion is transparent.
  3. Place onion and garlic mixture in medium bowl. Mix in linguine, parsley, lemon juice, pepper 1/2 teaspoon each oregano and basil.
  4. In small bowl combine ricotta, 2 tablespoons of the parmesan cheese, egg and remaining oregano and basil. Stir into linguine mixture.
  5. Place half the linguine mixture in prepared pan.
  6. Using half of each, place a layer of tomato, then a layer of zucchini.
  7. Layer remaining linguine mixture.
  8. Top with a layer of tomato and a layer of zucchini.
  9. Sprinkle with mozzarella and remaining parmesan cheese.
  10. Cover with foil.
  11. Bake 35 minutes. Remove foil and bake another 5 minutes to melt and toast the cheese. Let stand 10 minutes before cutting.
  12. If you prefer your veggies a little on the crunchy side just reduce the cooking time.

Reviews

(1)
Most Helpful

This is a perfect Summer dish for using things from the garden. I loved the fact that the zucchini stayed in nice form and it didn't get mussy. It was great with grilled chicken. The leftovers made a wonderful lunch. I used Penne instead of linguine and ff cottage cheese instead of ricotta. I topped it with chopped Jalapeno peppers but the next time I will add it into the cheese mixture. Thanks racrgal.

Andrea in NH August 18, 2008

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