RECIPES AND PHOTOGRAPHY BY ELLISE PIERCE
Makes 6 to 8 servings
2 tablespoons olive oil
4 small zucchini (preferably 2 green and 2 yellow)
4 eggs
1 cup ricotta
1 tablespoon chopped mint, plus more for serving
1 tablespoon chopped chives, plus more for serving
⅓ cup grated Parmesan
Sea salt and cracked pepper
Preheat the oven to 425°F.
Generously grease a 6×11-inch glass dish (or similar size oven-proof dish) with the 2 tablespoons olive oil. Make ribbons out of your zucchini with your vegetable peeler. Put the zucchini ribbons into the baking dish. Whisk together the remaining ingredients, along with sea salt and pepper to taste. Pour this mixture over the zucchini. Bake for 45 minutes or until set. Serve warm or at room temperature.
Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram
(cowgirlchef)
