Crustless Zucchini Pie Recipe

Crustless Zucchini Pie Recipe

 #Crustless #Zucchini #Pie #Recipe

(About 4 o 8 servings)

Ingredients:

• 1 to 2 zucchini, shredded (equivalent to 10 ounces)
• 1 shallot, finely chopped
• 1/8 cup chopped fresh chives
• 3/4 cup shredded mozzarella cheese
• 1/2 cup flour (I used all-purposed flour.)
• 1 teaspoon baking powder
• 2/3 cup milk (I used 1%.)
• 1 teaspoon olive oil
• 2 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons grated Parmesan cheese

Directions:

1. Preheat the oven to 400 degrees F. Grease a 9 inch pie pan and set it aside. I used an Emile Henry ceramic pie dish.
2. Lay the grated zucchini in between paper towels and gently press down to remove as much water as possible.
3. In a big bowl, add the shredded zucchini, finely chopped shallot, chopped chives, and shredded mozzarella cheese, and mix everything together. Set this bowl aside.
4. In a medium bowl, add the flour and baking powder and mix it together. These are the dry ingredients… at least for the moment.
5. Add into the bowl of dry ingredients, the milk, oil, eggs, salt and pepper and mix everything together until all the lumps of flour are gone. I found a whisk helpful for the mixing.
6. Add the flour mixture into the big bowl (of zucchini mixture) and stir everything together.
7. Pour the mixture into the prepared pie pan.
8. Sprinkle the Parmesan cheese on top.
9. Bake it in the preheated oven for 30 to 35 minutes or until a tester inserted comes out clean. (Mine took 30 minutes in my oven.)
10. Let it stand for at least 15 minutes before cutting into it.

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