Torta di Riso e Zucchine (Rice and Zucchini Crostata

Ingredients

• 2 cups all purpose flour plus more for working
• 1 teaspoon kosher salt
• 1/2 cup extra virgin olive oil
• 1/3 cup cold water plus more as needed
• 1 pound small zucchini
• 1/2 cup short grain rice Italian, such as Arborio, Carnaroli, or Vialone Nano
• 2 cups ricotta preferably fresh, drained overnight
• 1 cup grana padano grated, or Parmigiano-Reggiano
• 2 bunches scallions finely chopped, about 2 cups
• 3 large eggs lightly beaten
• 2 cups milk
• 2 teaspoons kosher salt
• butter for the baking pan

Nutrition

• Calories : 290 calories
• Carbohydrate : 23 grams
• Cholesterol : 75 milligrams
• Fat : 17 grams
• Fiber : 1 grams
• Protein : 11 grams
• SaturatedFat : 6 grams
• Sodium : 640 milligrams
• Sugar : 3 grams