Zucchini-Ricotta Tart

Filling:

5 2/3 cups coarsely grated zucchini
1 1/4 teasp salt
4 Tablespoons butter, divided
4 teaspoon olive oil
1 cup finely chopped onion
1 small garlic clove, minced
2 teaspoon lemon juice
1 1/4 cups ricotta cheese
1/3 cup plus 1/4 cup grated parmesan cheese
1 large egg
2 teaspoon finely grated lemon peel (optional)
1/2 teaspoon pepper

Place Zucchini in colander over a large bowl. Sprinkle 3/4 teaspoon salt- toss to coat. let drain 30 minutes- squeeze in kitchen towel, in batches, to remove as much liquid as possible. Melt oil with 2 Tablespoon butter in haevy large skillet over medium heat. Add onion, saute til soft and translucent, about 7 minutes. Add garlic, saute about 30 seconds. Add zucchini and lemon juice, reduce heat, cook til zucchini is tender. Stir occasionally- about 12 minutes. Cool to room temperature. Whisk ricotta, 1/3 cup parmesan cheese, egg, lemon peel, 1/2teaspoon pepper, 1/2 teaspoon salt in mediun bowl. Stir in cooled zucchini mixture. Preheat oven to 425 degrees. Roll out crusts or used ready made crusts, spoon filling into center, drizzle with melted butter and parmesan cheese. Bake 15 minutes, reduce temperature to 375 degrees and bake another 25 minutes or longer until the crust is golden and the filling is set. Let rest 5 minutes before serving.