Recipe courtesy of Keith Ellis, chef and cheesemaker at Cheese Louise, Eugene, Oregon
“Inspired by my friend and culinary teacher, Judy Witts-Francini…”
2 medium zucchini, cut into 1/4 inch dice
1/2 pound butternut squash, peeled and cut fine dice
1 small white onion
3 cups ricotta
½ cup parmesan cheese
1/4 cup olive oil
salt to taste
Add drizzle of olive oil to medium-hot skillet and saute minced onion until softened. Add zucchini and squash. Lightly salt and cook until fork tender. Let the vegetable mixture cool. Mix ricotta with eggs, olive oil, parmesan, vegetables and salt.
Place in buttered baking dish and bake at 350 until golden.