Cheese & Vegetable Pie Italian-Style

Pleasantly flavored green-ripe olives can be found with ripe olives in the supermarket.

Ingredients:

2 tbsp. olive oil
2 medium zucchini, thinly sliced
1/2 tsp. salt
2 medium onions, thinly sliced
1 tbsp. salt
1 garlic clove, crushed
3 tbsp. snipped fresh parsley
1 (1-lb) can whole tomatoes, coarsely chopped
1 (8-0z.) can tomato sauce
1 tsp. sugar
1/2 tsp. dried oregano leaves, crumbled
1/8 tsp. pepper
1/2 tsp. salt
2 cups ricotta cheese (1 lb.)
4 eggs
1/2 tsp. salt
1-1/2 cups milk
1 (8-oz.) tube refrigerator crescent rolls, unrolled, separated
1/4 lb. sliced mozzarella cheese
1 (2-oz.) can rolled anchovy fillets with capers, drained
3/4 cup pitted green-ripe olives, halved

Procedure:

Heat 2 tablespoon olive oil in a large skillet. Add zucchini, onions and 1/2 teaspoon salt. Cook and stir over medium heat until tender, about 10 minutes. Remove zucchini mixture from skillet with a slotted spoon and set aside. Pour 1 tablespoon olive oil into skillet. Add garlic and parsley. Saute 1 minute, stirring constantly. Add tomatoes, tomato sauce, sugar, oregano, pepper and 1/2 teaspoon salt. Cook 15 minutes, stirring often. Set aside and keep warm. Preheat oven to 375 deg. F (190 deg. C). In a large bowl, beat together ricotta cheese, eggs and 1/2 teaspoon salt. Gradually beat in milk; set aside. Line a 10-inch quiche pan or pie pan with crescent roll triangles, over lapping slightly. Press edges of triangles together; do not prick. Spread zucchini mixture on bottom of lined pan. Spoon about 1/4 cup of the warm tomato mixture over zucchini mixture. Pour in ricotta cheese mixture. Bake 40 minutes in preheated oven until softly set in center. Arrange mozzarella cheese slices on top of pie. Reserve 1 cup of the tomato mixture. Spoon remaining tomato mixture around cheese slices. Bake about 8 minutes longer until cheese is melted. Top with anchovies and olives. Cut in wedges to serve. Reheat reserved tomato mixture. Spoon over each serving. Makes 6 to 8 servings.