INGREDIENTS
2 1/2 cups
summer zucchini squash
7 1/2 ozs
rolled unbaked piecrust
3/4 cup
ricotta cheese
3/4 cup
parmesan cheese
1 cup
mozzarella cheese
1 clove
garlic
1 Tbsp
olive oil
2 tsps
lemon peel
1 Tbsp
lemon juice
1 serving
salt and pepper
1
egg yolk
1 serving
herbs