Ricotta Cheese Zucchini Galatte

To use up a fresh zucchini squash
I made this awesome ricotta galatte.
This came out fantastic tasting.
It cut cleanly like a good pie should.
Simple ingredients and easy to make.
I don't think I could have improved
this by doing anything differently.

Ingredients:
1 pre-made pie crust
1 small zucchini squash
2 cups ricotta cheese
1 large egg
1 large egg, white only
1 tablespoon cornstarch
3 tablespoons white sugar
zest of 1 lemon
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
1/4 teaspoon garlic powder
1/2 cup chedder cheese, shreded

Directions:
Wash and dry the zucchini.
Cut into 1/4 inch slices and
place the slices on paper
towels to draw out moisture.
Pre-heat oven to 400 degrees F.
In a bowl combine egg, egg white,
cornstarch, sugar, salt, pepper,
lemon zest, oregano, parsley,
and garlic powder.
Using a wire wisk, stir for 2 minutes
making sure the cornstarch gets desolved.
Egg mixture should be light and fluffy.
Place the pie crust in a glass cake pan,
to cover the bottom and up the sides.
Pour egg mixture on top of pie crust.
Arange a single layer of squash on top.
Sprinkle squash slice with salt.
Bring crust into the center of galatte.
Cover edge of crust with aluminum foil.
Bake for 45 minutes or until center
is almost set and squash is softened.
Remove foil and top with chedder cheese,
and bake to brown crust and melt cheese.
Let cool 15 minutes before serving.