RICOTTA ZUCCHINI PIE - MADE IN THE MICROWAVE

When the summer sun is blazing, the last thing you want is to be stuck in a sweltering kitchen. But what if you could whip up a satisfying, nutritious dinner without breaking a sweat? This Ricotta Zucchini Pie is cooked in the microwave and made with homemade ricotta straight from your Instant Pot!

This recipe is perfect for those scorching days when you crave a delicious meal without the hassle of turning on the stove or oven. Make this dairy-free with our recipe for a simple and no-cook almond cheese. 

There is no crust in this pie and it is not necessarily round. This is like a layered casserole. Think of it as lasagna made with zucchini slices instead of pasta sheets. 

It's true, the microwave is not known for fine cooking but just as it works for stretching our microwave mozzarella, it works perfectly for our purposes in this dish. The microwave's fast cooking makes it possible to have a home-cooked meal when you just can't turn on an oven. It steams zucchini quickly and it cooks the ricotta and egg filling while melting the mozzarella effortlessly.

Optional Browning and Veggie Alternatives

If you can handle turning on a toaster oven or broiler for a minute or two, you can finish the pie in there just to get the cheese to brown on the top - but it’s not required. This recipe came from desperation after many days over 100 degrees Fahrenheit (with a west facing kitchen) but it is difficult to ignore its ease any time of year using a variety of vegetables in season then (butternut and kale, mushrooms and pea shoots, asparagus and watercress...).

Give it a try, you will be surprised at how easy, flexible and tasty this ricotta pie is! 

Why You'll Love This Recipe

• Cool & Quick: Made entirely in the microwave and Instant Pot, this recipe keeps your kitchen cool and it’s so fast, you will hardly feel like you cooked.
• One and Done: Packed with fresh zucchini, spinach, herbs, eggs and creamy ricotta, it’s a complete meal.
• Flavorful and Plentiful: Light, cheesy, and savory—perfect for a summer evening and with 6 hearty servings you can feed a small family or have leftovers if you are making this for 1-2 people.

Homemade Ricotta Cheese in the Instant Pot

Ingredients:

Get fine-mesh cheesecloth, thermometer, citric acid and cheese salt in our DIY Cheese Kits!

• 1/2-gallon whole milk (not ultra pasteurized)
• 1/3 cup lemon juice, or apple cider vinegar, or 1 teaspoon citric acid dissolved in 1/4 cup cool water
• ½ teaspoon sea salt, or 1 teaspoon cheese salt 

Instructions:

1. Heat the Milk: Pour the milk into the Instant Pot. Secure the lid, no need to seal. Select the "Yogurt" setting and adjust until the display reads "Boil." This can take 30 minutes or more, especially if you start with milk right from the refrigerator so plan accordingly.
2. Make Curds and Whey: Once the milk reaches the “Boil” (it will not actually boil but it should be at least 165 degrees Fahrenheit) add the lemon juice, vinegar or citric acid solution, stir very gently, and let it sit for 10 minutes. The milk will begin to separate into curds and whey. If you do not see much separation, click to “Boil” one more time. It will be faster this time.
3. Strain the Curds: Line a colander with fine mesh cheesecloth and place it over a large bowl. Pour the curds and whey into the colander. Let it drain for 5-10 minutes, or until the whey has drained. Stir in the salt.

Store the Ricotta: Use immediately or transfer the ricotta to a container to refrigerate. It will keep for at least a week.

Microwave Ricotta Zucchini Pie
This is a very flexible recipe!

Ingredients:

• 2 medium zucchini squash, thinly sliced the long way
• 1 cup ricotta cheese (we have used as much as 2 cups though!)
• 2 large eggs (we have used 1 egg and 3 saved egg whites too!)
• 2 cups fresh spinach leaves chopped
• 1/2 cup fresh parsley or basil, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon sea salt
  (Note: The ingredients above this point already make a great pie if you want to keep it simple! The rest make it extra tasty.)
• 1/2 teaspoon garlic powder (we have also used garlic seasoning)
• 1/2 teaspoon dry oregano (optional)
• 1/2 teaspoon lemon zest (optional)
• 1 tablespoon fresh lemon juice (optional)
• 1/2 cup shredded mozzarella cheese (keep some curd in the freezer and whip up some mozzarella in 2 minutes in the microwave too!)

Instructions:

1. Prepare the Zucchini: Place the sliced zucchini in a microwave-safe casserole dish and sprinkle with water. Microwave on high for 3-4 minutes until slightly tender. Carefully, drain excess liquid.
2. Mix the Filling: In a bowl, combine the homemade ricotta, eggs and the rest of the ingredients except the mozzarella. Mix until well combined.
3. Assemble the Pie: Spread half of the zucchini slices on the bottom of a microwave-safe pie dish. Spoon half of the ricotta mixture over the zucchini. Repeat the layers with the remaining zucchini and ricotta mixture.
4. Top with Mozzarella: Sprinkle the shredded mozzarella cheese on top of the final layer.
5. Cook in the Microwave: Microwave on high for 7 minutes. Check the filling with a fork. If it is set and no longer runny, it is ready! If it seems a bit wet and loose cook it for 1-3 minutes more without a problem just to account for microwave power and different sized dishes. The pie should look mostly set and the cheese on top melted and bubbly. Please be careful when you remove the hot dish from the microwave.

Serve: Allow the pie to cool slightly before slicing. When you slice, you may see some liquid if your ricotta or zucchini released a bit more when cooking. You can drain it later, it is nothing to worry about. Serve pie warm or at room temperature.

Note: You can see this photo shows the pie warmed up (more wet looking). The first one above shows it after overnight refrigeration. Both are delicious! 

Optional Sides

This is a complete and satisfying meal that includes fat, fiber and protein. All those veggies mean you can make this a one bowl meal and be done. However, here are some sides that are great with this ricotta pie.

• Sliced tomatoes with olive oil, a squeeze of lemon, black pepper and sea salt.
• A crisp green salad with a simple vinaigrette.
• A hunk of crusty bread rubbed with a clove of garlic and a side of olive oil for dipping. Dump lots of torn basil or more parsley into the oil for a fresh bite.
• Steamed and chilled broccoli drizzled lemon juice, lots of grated parm and red pepper flakes. An even easier hack is letting frozen broccoli defrost in the fridge overnight and just draining it for this simple side dish.

Final Thoughts

When a heatwave hits, this Microwave Ricotta Zucchini Pie is a nice go-to solution for a hassle-free, nutritious dinner. Using your Instant Pot to make fresh ricotta adds a special touch, and the microwave keeps things cool and quick - perfect for long, hot summer days or even busy days year-round.

If you are now very excited to make cheese (we don't blame you) check out:

Our DIY Cheese Kits for Beginners

Our Kit and Instant Pot Cheese Book Bundle

Or, if you have a kit already you can pick up our Instant Pot Cheese Book on its own.

Remember to share this recipe with friends and family looking for easy, heatwave-friendly meals. Happy cool cooking!