28 oz. can whole, peeled Italian plum tomatoes
4 tbsp. unsalted butter
1 tbsp. olive oil
1 1/2 c. chopped onion
3 lg. zucchini, thinly sliced
2 cloves garlic, crushed
1/4 tsp. dried basil, crumbled
Salt and pepper to taste

FILLING:

2 eggs
1 c. ricotta skimmed cheese
1 c. heavy cream
3/4 c. grated Parmesan cheese

Preheat oven to 450 degrees. Slice tomatoes with sharp knife or kitchen shears. Drain in colander. Heat 2 tablespoons butter and oil together in large skillet over medium heat. When foam subsides, add onion; saute until soft, approximately 8 minutes.

Cut zucchini into thin slices (leave skin on but clean). Approximately 3-4 cup yield. Heat remaining 2 tablespoons butter in second large skillet over medium heat. When foam subsides, add zucchini, saute until tender, approximately 3 minutes. Drain WELL on paper toweling.

Add garlic to onion, saute 2 additional minutes. Stir in tomatoes, basil, salt and pepper. Cook, stirring occasionally over medium heat until moisture evaporated, approximately 10 minutes. Whisk eggs lightly in bowl. Whisk in ricotta, heavy cream and Parmesan cheese; add salt to taste.

Arrange half the zucchini slices in layer on bottom of 9-inch pie plate. Top with tomato mixture, spreading evenly. Arrange remaining zucchini slices over tomato layer. Pour ricotta mixture over all. Grate, if available, approximately 1/4 cup skimmed Mozzarella cheese on top. Bake 10 minutes. Reduce oven temperature to 375 degrees; continue baking until top is browned and slightly puffed, approximately 25-30 minutes. Cut into wedges to serve.

NOTE: Be sure zucchini is drained well, otherwise, moisture will set into pie plate and will be watery. I usually omit the sauteing of the zucchini. I put the zucchini in an uncooked state into pie plate with the tomato mixture. No moisture and less preparation time needed.