Once again I have a delicious way to use that bumper crop of zucchini. I had cut this recipe out of the Spokesman Review a few years ago and now finally tried it recently and it is a keeper. I think this recipe could also be served cold and other vegetables or pasta could be substituted. The store was out of ricotta so cottage cheese worked fine. Enjoy!
Garden Pasta Pie
1 TB olive oil
1 cup chopped onion
4 garlic cloves, minced
3 cups cooked linguine
1/4 cup chopped fresh parsley
1 TB fresh lemon juice
1 1/2 teas. dried oregano
1 1/2 teas. dried basil
1/4 teas. pepper
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
2 medium tomatoes, cored and sliced
1 1/2 cups sliced zucchini
1 1/2 oz shredded part-skim mozzarella cheese
Preheat oven to 375 degrees. Spray 8-inch springform pan with nonstick cooking spray; set aside. In small skillet, heat oil; add onion and garlic. Cook until onion is translucent. Transfer to a bowl and add cooked pasta, parsley, lemon juice, and 1/2 teas. each of oregano and basil. Add pepper and toss well.
In small bowl combine ricotta, 2 TB Parmesan cheese, egg and remaining oregano and basil;stir into pasta mixture until blended.
Place half the pasta mixture in prepared pan. Arrange half the tomato and zucchini slices on top. Add remaining pasta mixture. Top with remaining tomatoes and zucchini ( that stage is shown below);sprinkle with mozzarella and remaining Parmesan.
Cover with foil and place on baking sheet. Bake 35 minutes. Remove foil; bake until golden, 5-10 minutes longer. Let stand 10 minutes before cutting.
Yield: 6 Servings. 254 calories per serving.
from "Weight Watchers Favorite Homestyle Recipes", 1993