Zucchini Pie with Burst Tomatoes.
Zucchini pie might be the only thing I want to eat for the rest of the summer.
YES. Zucchini pie. Not blueberry pie. Not peach pie. Zucchini pie!
Vegetables in pie.
P.S. pie is now a health food!
What is happening?
It’s true though. This zucchini pie is TOPS. And here we have a blog post with the word “pie” in the title and entire paragraphs that will NOT consist of me complaining how difficult it is to make pie crust!
Because there is no crust.
I sort of sometimes think that crust here would be a good idea. It would be zucchini quiche then, I guess. Both ways are delicious.
And both ways get us eating some goodness straight from the garden.
It’s an exciting thing here, because until this my number one preference would be breaded and fried zucchini rounds and no one has any time for that.
This zucchini pie is sort of like a frittata with spiralized zucchini! Some eggs, a little cheese, tons of blistery, garlicky tomatoes. It can be a full meal with a salad or even a side dish at a party or something. It’s ridiculously versatile!
And we all know that those are my favorite meals.
So you could probably also use grated zucchini in this. The key is that you have to reeeeeallllly squeeze all of the liquid out of the zucchini. I mean, after I did this I felt like I had carpal tunnel, I was squeezing and twisting and turning the towel so much.
But the end result is worth it and it’s something that has to be done in the recipe. Because no one wants a wet pie. Nope.
After that part, you combine the zucchini with the aforementioned eggs and cheese and herbs. You toast some garlic and tomatoes in olive oil until your entire house smells divine (it will, trust me) and you fold that in there too.
The whole mess goes into a springform pan – and the edges have to be wrapped in foil so nothing spills out. I learned this the hard way, oh yes I did. Three smoke alarms and a splattering of burnt cheese and egg later, I wrapped the dang pan.
However! You could totally make this in a pie dish or even a square pan and just cut out slices like that. Or squares. They may not be quite as pretty, but they will still taste like heaven.
A little parm on this, some extra herbs thrown on top… this is your summer breakfast, lunch and dinner!
- 3 pounds zucchini spiralized
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 pint cherry tomatoes halved
- 4 garlic cloves minced
- 2 tablespoons chopped fresh oregano
- 7 large eggs
- 2/3 cup milk
- 1/4 cup all-purpose flour
- 3 tablespoons chopped fresh herbs like basil, rosemary, oregano, parsley
- 1/2 teaspoon black pepper
- 2/3 cup freshly grated white cheddar cheese
- 1/2 cup freshly grated parmesan cheese plus extra for topping
- Spiralize the zucchini and set it in a colander. Sprinkle 1 teaspoon of salt over it and toss well, then let it sit for 20 minutes.
- Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick spray. Wrap the bottom tightly with aluminum foil in case the egg tries to leak out.
- Heat a skillet over medium heat and add the olive oil, tomatoes, garlic and oregano. Cook until the tomatoes are bursting, about 5 minutes. Turn off the heat.
- Take the zucchini and wrap it in a kitchen towel (you may have to do this is batches). Squeeze and twist the towel until ALL the liquid is gone (it will take a few minutes and some elbow grease!), the repeat with the remaining zucchini.
- In a large bowl, whisk the eggs, milk, flour, herbs, pepper and another pinch of salt until combined. Add in the tomato mixture, the zucchini and the grated cheese. Toss is together well. Pour the mixture into the springform pan.
- Bake for 55 to 60 minutes, or until the center isn't jiggling and the top is golden. Remove and let cool for 10 to 15 minutes. Open the springform pan and slice into wedges. Garnish with extra fresh herbs and parmesan cheese.
Heaven sent, I tell you.