Ingredients:

  • 3 medium Zucchini (Courgettes)
  • 1 teaspoon Fine Sea Salt
  • 1/2 large Yellow Onion (finely diced)
  • 2 cloves Garlic (minced)
  • 1 tablespoon Unsalted Butter (or olive oil)
  • 4 Large Eggs
  • 1/2 cup Whole Milk (or half-and-half)
  • 1/2 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 5 ounces Sharp Cheddar Cheese (grated)
  • 2 tablespoons Fresh Parsley (chopped)
  • 1 tablespoon Fresh Chives (sniped)
  • 1/2 teaspoon Black Pepper
  • Pinch freshly grated Nutmeg

Instructions:

  1. Grate and Salt: Coarsely shred the zucchini. Place the grated zucchini in a large bowl and toss thoroughly with 1 teaspoon of salt.
  2. Drain: Transfer the salted zucchini to a sieve or colander set over a bowl. Allow it to sit and weep for at least 30 minutes.
  3. Sauté Aromatics: While the zucchini drains, melt the butter in a pan over medium heat. Sauté the diced onion until softened (about 5 minutes). Add the garlic and cook for 1 more minute until fragrant. Set aside to cool slightly.
  4. Preheat and Prepare Dish: Preheat the oven to 190°C (375°F). Lightly grease a 9-inch pie dish and dust with a tablespoon of flour or breadcrumbs to prevent sticking.
  5. Whisk Wet Ingredients: In a large mixing bowl, whisk the eggs, milk, flour, and baking powder until smooth and free of lumps.
  6. Season: Stir in the black pepper and a pinch of grated nutmeg.
  7. Squeeze the Zucchini: Gather the drained zucchini in a clean tea towel or cheesecloth. Twist and squeeze aggressively over the sink until you have extracted as much liquid as possible. The zucchini must be dry.
  8. Combine Filling: Add the squeezed zucchini, the cooled sautéed aromatics (onion/garlic mix), the grated cheese, parsley, and chives into the egg mixture. Stir gently until everything is evenly distributed.
  9. Bake: Pour the mixture into the prepared pie dish. Bake for 45–50 minutes, or until the top is golden brown and a knife inserted near the center comes out clean.
  10. Rest and Serve: Remove from the oven and allow the pie to rest on a wire rack for 10 minutes before slicing. This resting period allows the custard to properly set.