The ninth recipe I made from the Savory Tarts & Pies section (the 53rd recipe overall in this book) of The Modern Baker by Nick Malgieri, was the one for Zucchini & Ricotta Pie, on page 150. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
I made it for lunch with a salad and Mark was happy with it. I really liked it and was surprised at how light the filling is as for some reason, I thought it would be heavy, it's not. The crust is nice and flaky, melts in your mouth. Definitely a repeat.