Image result for pictures of zucchini pie

Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine  from Cooking Light 2017  Anne Taylor Pittman

Active Time:
35 Mins
Total Time:
2 Hours
Yield:
Serves 6 (serving size: 1 wedge)

 

How to Make It

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.

Step 5

Wrap bottom plate of a 9-inch springform pan tightly with foil. Assemble pan; coat bottom and sides with cooking spray. Pour egg mixture into pan. Bake at 375°F until set in the middle, 50 minutes to 1 hour. Cool 10 to 15 minutes. Remove sides from pan; cut zucchini pie into 6 wedges.

Nutritional Information

 

 

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