Zucchini Pie with Burst Tomatoes
User Reviews
5
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Total Time
1 hr 30 mins
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Servings
6 people
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Course
Main Course
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Cuisine
American
Zucchini Pie with Burst Tomatoes
Description
Zucchini Pie with Burst Tomatoes showcases spiralized zucchini that has been salted and drained to remove excess moisture before combining with a mixture of eggs, milk, flour, and fresh herbs. The recipe features a topping of cherry tomatoes cooked until they burst alongside garlic and oregano, enriching the custard. The addition of sharp White Cheddar and nutty Parmesan cheese adds depth and creaminess. Once baked in a springform pan, the pie slices hold their shape with a creamy interior and a slightly firm golden surface.
The bursting tomatoes provide mild acidity and juiciness, complementing the tender zucchini custard. This dish pairs well with a simple green salad or can be served as a vegetarian main or side dish. It fits well into seasonal menus when zucchini and cherry tomatoes are fresh and abundant.
The recipe includes practical techniques like salting and squeezing the zucchini to prevent sogginess, using a foil-wrapped pan to avoid leaks, and layering ingredients to ensure even texture and flavor distribution. Baking time is until the center is set and not jiggly, indicating full cooking without drying out.
Ingredients
- 3 pounds zucchini spiralized
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 pint cherry tomato halved
- 4 garlic minced, cloves
- 2 tablespoons oregano fresh, chopped
- 7 egg large
- 2/3 cup milk
- 1/4 cup all-purpose flour
- 3 tablespoons fresh herbs like basil, rosemary, oregano, parsley, chopped
- 1/2 teaspoon black pepper
- 2/3 cup White Cheddar Cheese freshly grated
- 1/2 cup Parmesan Cheese plus extra for topping, freshly grated
Instructions
- Spiralize the zucchini and set it in a colander. Sprinkle 1 teaspoon of salt over it and toss well, then let it sit for 20 minutes.
- Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick spray. Wrap the bottom tightly with aluminum foil in case the egg tries to leak out.
- Heat a skillet over medium heat and add the olive oil, tomatoes, garlic and oregano. Cook until the tomatoes are bursting, about 5 minutes. Turn off the heat.
- Take the zucchini and wrap it in a kitchen towel (you may have to do this is batches). Squeeze and twist the towel until ALL the liquid is gone (it will take a few minutes and some elbow grease!), the repeat with the remaining zucchini.
- In a large bowl, whisk the eggs, milk, flour, herbs, pepper and another pinch of salt until combined. Add in the tomato mixture, the zucchini and the grated cheese. Toss is together well. Pour the mixture into the springform pan.
- Bake for 55 to 60 minutes, or until the center isn't jiggling and the top is golden. Remove and let cool for 10 to 15 minutes. Open the springform pan and slice into wedges. Garnish with extra fresh herbs and parmesan cheese.
User Reviews
Overall Rating
5
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