Vegetable and Ricotta Pie

Instructions

1. Preheat your oven to 375°F (190°C). Placing an oven rack in the middle of the oven is ideal for this pie.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes. Stir occasionally to prevent burning.
3. Add the sliced zucchini, diced bell pepper, and broccoli florets to the skillet. Cook for about 5-6 minutes, stirring occasionally, until the vegetables are tender. Remove from heat and let cool slightly.
4. In a large mixing bowl, combine ricotta cheese, Parmesan cheese, eggs, salt, black pepper, oregano, and basil. Mix well until smooth.
5. Add the cooked vegetables to the ricotta mixture, stirring until all ingredients are evenly incorporated.
6. Place the prepared pie crust in a 9-inch pie pan, pressing it gently into the pan. Trim any excess crust that hangs over the edges.
7. Pour the ricotta and vegetable mixture into the pie crust, spreading it evenly with a spoon.
8. Bake the pie in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown. If the edges of the crust begin to darken too quickly, cover them with aluminum foil.
9. After baking, let the pie cool on a wire rack for at least 10 minutes before slicing. This cooling period will help the filling set further.
10. Garnish with chopped fresh parsley before serving if desired.