This pie makes a great lunch or you can serve it for dinner with a big salad.
If you have lemon-flavored olive oil, it works very well in this recipe.
Olive Oil Press in the Pan Pie Crust
1 1/2 cups Italian flour (00) or 1 ¼ cups unbleached All-Purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup olive oil
3-4 tablespoons water
Whisk together the flour, salt, and baking powder in a 91/2 to 10-inch pie pan. Whisk together the oil and water, then pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup can help you make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top. Set aside.
1 1/2 pounds medium zucchini, ends removed and sliced 1/8 inch thick
1 large roasted red pepper, diced
2 tablespoons extra virgin olive oil, divided
8 ounces mascarpone cheese
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon grated lemon zest
1/4 cup grated parmesan cheese
Place the zucchini in a colander set over a plate. Toss the zucchini slices with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid.
Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil.
With a fork, mash together the cheese, seasonings, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Preheat the oven to 400 degrees F.
Spread the bottom of the pie dough with the cheese mixture. Lay the zucchini slices evenly over the cheese, sprinkle with the chopped red pepper. Drizzle with the remaining tablespoon of olive oil and top with the Parmesan cheese.