Zucchini Pie

Zucchini Pie
Adapted from cookinglight.com
Zucchini Pie

PREP TIME

35

minutes

TOTAL TIME

120

minutes

SERVINGS

6

servings

PREP TIME

35

minutes

TOTAL TIME

120

minutes

SERVINGS

6

servings

Adapted from cookinglight.com

Ingredients

  • 3

    pounds zucchini

  • 1 1/2

    teaspoons kosher salt, divided

  • 1 1/2

    tablespoons olive oil

  • 1

    pt. grape tomatoes, halved

  • 2

    tablespoons chopped fresh oregano

  • 5

    garlic cloves, minced

  • 7

    large eggs

  • 2/3

    cup 1% low-fat milk

  • 1/4

    cup all-purpose flour

  • 1/2

    teaspoon black pepper

  • 2 1/2

    ounces preshredded part-skim mozzarella cheese (about 2/3 cup)

  • 2

    ounces Parmigiano-Reggiano cheese, grated (1/2 cup)

  • Cooking spray

Directions

Step 1 Using the large holes of a spiralizer, cut zucchini into noodles, or cut zucchini into long noodles using a julienne peeler. Place zucchini in a colander in sink. Toss zucchini with 1 teaspoon salt. Let stand 20 minutes. Step 2 Heat oil in a large skillet over medium-high. Add tomatoes, oregano, and garlic; cook, stirring often, until tomatoes are wilted, 3 to 4 minutes. Remove mixture from pan; cool slightly. Step 3 Preheat oven to 375°F. Place half of zucchini noodles on a clean kitchen towel. Wrap towel around zucchini; twist and squeeze until all liquid is extracted. Repeat with remaining zucchini. Cut zucchini into manageable lengths. Step 4 Whisk eggs in a large bowl until lightly beaten. Whisk in milk, flour, pepper, and remaining 1/2 teaspoon salt. Add tomato mixture, cheeses, and zucchini; toss.

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