2cupsshredded zucchiniuse only the outside, not the seedy middle about 2 large zucchini
2tablespoonschopped fresh parsley
2tablespoonschopped green onionwhite and green part ok, but all green make it more visually pretty
1teaspoonchopped fresh dill weed
1cupgood quality ricotta cheese
½cupgrated parmesan cheese
⅓ - ½cupgrated manchego cheeseif you don't want to use manchego, sharp cheddar, Swiss, Gruyere, could be substituted
Salt and freshly ground pepperas needed
In a sieve, toss the zucchini and onion with the salt. Let sit for ½ hour, then rinse and press all the water out as best you can. Wrap the zucchini mixture up in a clean tea towel and twist it until all the water you can extract is extracted. You want the zucchini mixture to be very dry.Heat the oven to 425 °F.
In a mixing bowl, beat together the eggs with an electric mixer, add the ricotta and mix well; add the parmesan, manchego, parsley, green onions, dill, and the fully drained shredded zucchini/onion mixture. Mix well.
Lightly oil or spray the bottom of 4 individual tart pans or an 8-inch pie plate. Divide the mixture between the pans (or put in the big pan) and place on a cookie sheet. (You can make this dish to this point and refrigerate, covered, until ready to bake. Uncover and let sit at room temperature for about 30 minutes before baking). Place in the oven and cook for 25 - 30 minutes, or until completely set, a toothpick stuck into the center should come out clean. Allow to sit for 5 minutes, remove from the pan or cut into wedges, and serve.