A delightful savory pie featuring zucchini and a medley of herbs, perfect for any meal.
Grate the zucchini into a bowl.
Use a coarse grater for a better texture in the pie.
Sprinkle the grated zucchini with salt and let it sit for 10 minutes.
This step helps draw out excess moisture from the zucchini.
Squeeze out the liquid from the zucchini and discard the liquid.
Use a clean kitchen towel to wring out the zucchini effectively.
In a large mixing bowl, combine the zucchini, scallions, eggs, cheddar cheese, basil, oregano, and half of the parmesan cheese.
Ensure the mixture is evenly combined for consistent flavor.
Pour the mixture into a greased pie pan and sprinkle the remaining parmesan cheese on top.
Grease the pan well to prevent sticking.
Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the center is set and the edges are golden brown.
Check for doneness by inserting a toothpick into the center; it should come out clean.
Let the pie cool slightly before slicing and serving.
Allowing the pie to cool helps it set and makes slicing easier.
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