Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place the zucchin and tomatoes on paper towels and salt to allow them to lose fluid (15 minutes) meanwhile heat oven to 350 degrees f. puree the basil. add riccotta and eggs, mix (don't puree). add mozzarella mix until just combined. line the pie crust with the drained zucchini slices. spoon the basil mixture over top with the tomatoe slices, brush tomatoes with oil. bake 40-50 minutes, after 30 take out of the oven and sprinkle on the parmesan cheese, return to oven and finish baking. let stand 15 minutes, garnish with basil sprigs.

Target recipe: preheat oven to 350°f and grease/flour a 13x9-inch baking pan. beat eggs; add sugar and oil. add the zucchini and vanilla; stir to mix well. sift the dry ingredients together and add to the egg mixture. pour batter into prepared pan and bake for 20 to 25 minutes, or until done. while the bars are baking, whip the butter and cream cheese until light; add vanilla and powdered sugar. beat until fluffy, adding a *little* milk as needed if frosting is too thick. spread frosting on top of the bars when they are cooled.