Crustless Zucchini Pie

A delicious and nutritious recipe, crustless zucchini pie blends the crisp flavor of zucchini with the richness of cheese and the heady perfume of herbs. Because there is no crust, it is still delicious and filling but with less calories and carbohydrates. This pie may be eaten warm or at room temperature, making it the ideal way to use up an excess of zucchini.

Ingredients The following items are required for this recipe:

Regarding the Pie:

1. Three medium-sized, grated zucchini serve as the pie’s primary vegetable foundation.
2. One teaspoon of salt: Aids in draining the zucchini of extra moisture.
3. Two teaspoons of olive oil are needed to sauté the onions.
4. One medium-sized, freshly sliced onion: Adds depth and sweetness to taste.
5. Two cloves of minced garlic: Adds a strong flavor.
6. Four large eggs: Serves to bind the components together.
7. Whole Milk (1/2 cup, or 120ml): Gives the recipe a creamy texture.
8. Whole-Wheat Flour (1/2 cup / 60g): Gives the pie structure.
9. One teaspoon of baking powder: somewhat aids in the pie’s rising.
10. Add black pepper (to taste) for depth of flavor and a hint of fire.
11. One teaspoon of dried oregano adds a Mediterranean touch.
12. One cup or 100 grams of shredded cheese (cheddar, mozzarella, or a combination) enhances taste and richness.
13. Adds color and flavor. Use 2 teaspoons of fresh herbs, chopped basil or parsley, if desired. Getting the Zucchini Ready
    Grate the Zucchini:
14. Put the zucchini in a big mixing basin after grating it using a grater.
    Salt the Zucchini: After grating the zucchini, sprinkle it with one teaspoon of salt and mix it in. Permit it
15. To remove surplus moisture, let it sit for roughly ten minutes.

Remove Any Extra Moisture: Squeeze out as much moisture as you can from the salted zucchini by placing it in a fresh kitchen towel or paper towels. Taking this step is essential to prevent a mushy pie.
Cooking the Garlic and Onions
Warm up the olive oil. Heat the olive oil in a sauté pan over medium heat.
Saute the onions: Add the finely chopped onion and simmer for about 5 minutes, or until it is tender and transparent.
Add the Garlic: Cook the minced garlic for a further one to two minutes, or until it becomes aromatic. Take off the heat and allow to cool a little.

Getting the Pie Mixture Ready

• Mix the dry ingredients together: Mix the baking powder, black pepper, and all-purpose flour in a small mixing dish. pepper.
  Mix the Wet Ingredients: Beat the eggs and milk together in a large mixing basin until thoroughly blended.
  Mix Every Ingredient Together: To the egg mixture, add the grated zucchini, chopped fresh herbs (if using), sautéed onions and garlic, flour mixture, dried oregano, and shredded cheese. Mixing the materials together evenly requires stirring.

Preparing the Pie

• Warm up the oven: Set the oven temperature to 350°F (175°C).
• Get the pie dish ready: Apply a thin layer of olive oil or nonstick cooking spray to a 9-inch pie dish.
  Transfer the Concoction: Transfer the zucchini mixture into the prepared pie dish, using a spatula to spread it out evenly.
• Prepare the Pie: Bake for 35 to 40 minutes in a preheated oven, or until the top is golden brown and a When a toothpick is inserted in the center, it emerges clean.
  Serving the Pie Cool Slightly: Before slicing, let the pie cool for approximately ten minutes. It sets better and cuts more easily as a result.
• Serve the Crustless Zucchini Pie warm or at room temperature after slicing it. It goes nicely with a mild soup or a side salad.