2 Small zucchini (cut crosswise into thin circles)
3/4 cups low fat ricotta
1/2 cup parmesan cheese (grated)
1/2 Tsp dried thyme
1/2 Tsp grated lemon rind
1/2 Lemon juiced
handful fresh basil (to garnish)
salt and pepper (to taste)
You can prepare the pie dough ahead of time and store it in the fridge until you are ready to bake your pie. If you can find summer squash, use it to replace half the zucchini.
In a food processor dump the flour, salt, and baking powder and pulse two times. Combine 1/3 cup oil and water in a small bowl and with food processor running, pour in slowly. Process until dough is crumbly.
Place dough on a floured surface and knead a couple times. Form into a small disc, wrap in plastic wrap, and place in the fridge for at least 30 minutes.
Preheat oven to 400 degrees. In a large bowl combine zucchini and remaining olive oil. In a separate bowl, mix together ricotta, parmesan, thyme, lemon zest and juice, and the egg. Season with salt and pepper.
When you are ready to bake your pie, remove the dough from the fridge and press into a 8 or 9 inch pie plate. Spread ricotta filling evenly along the bottom and lay zucchini slices, slightly overlapping, in a circle on top.
Bake in the oven for about 40 minutes, or until golden brown. Let cool and garnish with torn fresh basil leaves.