Zucchini Pie in the Sky....with ZOODLES
You know I am over the zoodle craze (spiralized zucchini).....but I saw a recipe for zoodle pie in Cooking Light magazine, and thought it was a good idea.
It reminded me of the spaghetti pie that I make with leftover pasta, mixed with eggs, baked in a cast iron skillet.
The original recipe has you cook the garlic and tomatoes in a pan, then put everything in a foil covered springform pan to bake.
I decided to take matters into my own hands and just prepare as if it were a spaghetti pie. Much easier.
You can use grated zucchini if you don't want to use zoodles, but remember, zucchini gets very wet, so you have to wrap the grated zuke in paper towels to get rid of most of the moisture before you bake it, or your pie will be soggy.
The recipe makes a BIG pie, so if you want to use less eggs and other ingredients, go ahead, you then can bake it in a 9" pie plate....but here, I baked it in a deep 9" cast iron skillet (you can use a 10" too). It is enough for 6-8 people.
This is a great recipe for all that zucchini in your summer garden.
Zucchini Zoodle Pie: (loosely adapted from Cooking Light)
3 large green zucchini, spiralized (if grating on a box grater, then only use 2 zucchini)
1/4 cup flour
2/3 lowfat milk
3 large garlic cloves, grated on a microplane
1/2 cup of cherry tomatoes, halved
handful of fresh basil, chopped
salt & pepper
1 cup of grated cheese (I used Dubliner cheese, but Parm or cheddar is also a good choice)
Butter or oil a 9" deep cast iron skillet. |
Preheat oven to 375F.
Wrap the grated zucchini in paper towels for 30 minutes to drain moisture. I did this with the spiralized zoodles too.
Mix all ingredients in a large bowl and pour into the greased skillet.
Bake 50-60 minutes until golden and the middle is set.
Let cool before serving.