2 (9-inch) pie shells, partially baked
1/2 lg. onion, sliced
3 tbsp. olive oil
1 lb. zucchini, thinly sliced
2 cloves garlic, minced
1 (14 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1/2 tsp. oregano, crumbled
1/2 tsp. basil, crumbled
Salt and fresh ground pepper to taste
2 c. ricotta cheese
3 eggs, beaten
1/2 c. milk
8 oz. Mozzarella cheese, shredded
1/2 c. grated Parmesan cheese

Preheat oven to 375 degrees. Saute onion in oil until transparent. Add zucchini and saute approximately 5 minutes or until tender but crisp. Remove from pan and set aside.

Add garlic, tomatoes, tomato sauce and seasonings to pan. Cook over medium high heat, stirring occasionally, until reduced to 2 cups. Set aside. Beat ricotta with eggs and milk and set aside.

Spoon zucchini mixture into bottom of each pie shell and top with ricotta mixture. Bake for 40 minutes.

Spread remaining tomato mixture over pies and top with Mozzarella and Parmesan cheese. Bake 7-8 minutes longer.