Zucchini Pie

By joanmarie

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

Details

Servings 6
Preparation time 35mins
Cooking time 120mins
Adapted from cookinglight.com

Preparation

Step 1

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.