Crustless Zucchini Pie

Ingredients:

• 2 cups shredded zucchini, liquid squeezed out
• 1 large red onion, finely chopped
• 1/3 cup chopped fresh curled parsley
• 1/4 cup chopped fresh basil
• 1/2 cup cheddar cheese, grated
• 3 tablespoons grated Parmesan cheese
• 2/3 cup whole wheat flour
• 1 teaspoon baking powder
• 3/4 cup milk
• 1 teaspoon olive oil, plus extra for greasing the pie dish
• 3 large eggs, beaten
• 1 teaspoon salt
• Freshly cracked pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with olive oil and set aside.
2. In a large mixing bowl, combine the shredded zucchini, chopped red onion, chopped parsley, chopped basil, grated cheddar cheese, and grated Parmesan cheese. Mix well to evenly distribute the ingredients.
3. In a separate bowl, sift together the whole wheat flour and baking powder. Add the flour mixture to the zucchini mixture and stir until thoroughly combined.
4. In another bowl, whisk together the milk, olive oil, beaten eggs, salt, and freshly cracked pepper.
5. Pour the wet ingredients over the zucchini mixture and stir until everything is well incorporated.
6. Transfer the mixture to the prepared pie dish, spreading it out evenly with a spatula.
7. Place the pie dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set.
8. Once baked, remove the pie from the oven and allow it to cool for a few minutes before slicing.
9. Slice the Savory Crustless Zucchini Pie into wedges and serve warm, garnished with additional chopped herbs if desired.

Enjoy.