Recipe- Zucchini Pie For Hot Summer Day

This zucchini pie recipe is a fresh riff on spaghetti pie, where zoodles stand in for spaghetti and sweet grape tomatoes replace pasta sauce. Serve zucchini pie for breakfast, lunch, or dinner it’s great hot, cold, or at room temperature. For a special brunch treat, top wedges with a sliver of cold-smoked salmon and a dill sprig.

Ingredients

3 pounds zucchini
1 1/2 teaspoons kosher salt, divided
1 1/2 tablespoons olive oil
1 pt. grape tomatoes, halved
2 tablespoons chopped fresh oregano
5 garlic cloves, minced
7 large eggs
2/3 cup 1% low-fat milk
1/4 cup all-purpose flour
1/2 teaspoon black pepper
2 1/2 ounces preshredded part-skim mozzarella cheese (about 2/3 cup)
2 ounces Parmigiano-Reggiano cheese, grated (1/2 cup)
Cooking spray

Method

* Using the large holes of a spiralizer, cut zucchini into noodles, or cut zucchini into long noodles using a julienne peeler. Place zucchini in a colander in sink. Toss zucchini with 1 teaspoon salt. Let stand 20 minutes.

* Heat oil in a large skillet over medium-high. Add tomatoes, oregano, and garlic; cook, stirring often, until tomatoes are wilted, 3 to 4 minutes. Remove mixture from pan; cool slightly.

* Preheat oven to 375°F. Place half of zucchini noodles on a clean kitchen towel. Wrap towel around zucchini; twist and squeeze until all liquid is extracted. Repeat with remaining zucchini. Cut zucchini into manageable lengths.

* Whisk eggs in a large bowl until lightly beaten. Whisk in milk, flour, pepper, and remaining 1/2 teaspoon salt. Add tomato mixture, cheeses, and zucchini; toss.

* Wrap bottom plate of a 9-inch springform pan tightly with foil. Assemble pan; coat bottom and sides with cooking spray. Pour egg mixture into pan. Bake at 375°F until set in the middle, 50 minutes to 1 hour. Cool 10 to 15 minutes. Remove sides from pan; cut zucchini pie into 6 wedges.