Crustless Zucchini Pie

Ingredients

• 2 cups Green zucchini shredded, liquid squeezed out
• 1 Red onion finely chopped
• 1/3 cup Parsley leaves finely chopped
• 1/4 cup Basil leaves finely chopped
• 3 tablespoons Parmesan cheese grated
• 2/3 cup Whole Wheat Flour
• 1 teaspoon Baking powder
• 3/4 cup Milk
• Extra Virgin Olive Oil as needed
• 3 Whole Eggs beaten
• Salt and Pepper to taste

Steps

1. To begin making Crustless Zucchini Pie, Shred zucchini, put it in a cheesecloth or muslin cloth and give it a good squeeze to remove extra liquid. Preheat the oven to 400°F/ 200°C. Grease a pie dish with olive oil.
2. Combine zucchini, onions, parsley, basil and cheddar cheese in a bowl.
3. Sift flour and baking powder in a medium bowl. Add milk, olive oil, beaten eggs, salt and pepper to it and blend well. Combine with zucchini mixture and pour it into pie dish.
4. Top with Parmesan cheese and bake for about 35 to 40 minutes or until toothpick inserted in the center comes out clean. Mine took exactly 37 minutes. Let it cool on a rack for at least 5 minutes before serving.