1 1/2 pound zucchini (local)
1/4 teaspoon salt
5 oz provolone cheese, grated (local)
4 oz ricotta (local)
3 eggs (local)
2 cloves garlic, crushed (local)
2 teaspoons finely chopped fresh basil (local)
pinch of ground nutmeg
pastry dough for double crusted pie
1 egg, lightly beaten, to glaze (local)
Preheat oven to 400 degrees.
Grate the zucchini and toss with salt. Place in a colander for 30 minutes to drain. Squeeze out any excess liquid with your hands. Place in large bowl and add provolone, ricotta, eggs, garlic, basil, and nutmeg. Mix thoroughly.
Line a pie plate with pastry dough as for a bottom crust. Spoon filling into pastry shell and level the surface. Brush the exposed rim of the pastry with egg. place pastry dough on top of zucchini mixture for top crust, trim edges and pinch to seal. Prick top layer with a skewer to allow steam to vent. Brush top with beaten eggs wash.
Bake for 50 minutes or until golden.