Name: Zucchini Pie
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 6 cups thinly sliced zucchini; 2 teaspoons kosher salt, divided; 8 large eggs; ¼ cup milk; ¼ teaspoon freshly ground black pepper; 2 tablespoons plus 2 teaspoons extra-virgin olive oil; ½ cup sliced shallots; 2 cups shredded cheddar cheese; Pinch of red pepper flakes or Aleppo pepper; 2-3 slices of cooked bacon, sliced into 1-inch pieces, for topping; 2 tablespoons chopped fresh basil leaves

Description

.There’s something truly wonderful about a crustless zucchini pie—especially when you use in-season produce and combine with eggs, cheese, milk, and herbs to create something scrumptious and delicious.

Ingredients

6 cups thinly sliced zucchini
2 teaspoons kosher salt, divided
8 large eggs
¼ cup milk
¼ teaspoon freshly ground black pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
½ cup sliced shallots
2 cups shredded cheddar cheese
Pinch of red pepper flakes or Aleppo pepper
2-3 slices of cooked bacon, sliced into 1-inch pieces, for topping
2 tablespoons chopped fresh basil leaves

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Instructions

In a large bowl, toss the zucchini with 1 teaspoon of salt. Spread out a tea towel and arrange the zucchini slices on the towel in a single layer. Cover the zucchini with another tea towel, press down lightly, and let sit for 20 minutes to draw out excess moisture.
Preheat the oven to 350°F.
In a blender or food processor, combine the eggs, milk, remaining salt and ? teaspoon of the black pepper and blend until thoroughly combined. Set aside.
In a cast-iron pan, heat 2 teaspoons of the olive oil over medium heat. Add the shallots and cook, stirring, until soft and light brown, about 2 minutes. Transfer the shallots to a plate and set aside.
In the same pan, heat the remaining 2 tablespoons of oil over medium heat. Add the zucchini slices and cook, stirring occasionally, until translucent, 8 to 10 minutes.
Stir in the shallots and turn off the heat. Evenly distribute the cherry tomatoes over the top and press down lightly to evenly flatten the ingredients. Sprinkle the remaining 1/8 teaspoon black pepper and pour the egg mixture into the pan then sprinkle the shredded cheese over top.
Bake for 15 minutes, until cooked through and springy to the touch in the middle. Remove from the oven and let stand for 5 minutes. Top with bacon and basil, slice into wedges, and serve.

Nutrition

Serving Size:
Calories: 370
Sugar: 2.2 g
Sodium: 863.6 mg
Fat: 29.5 g
Carbohydrates: 5.4 g
Protein: 20.8 g
Cholesterol: 297.9 mg