Ingredients:

  • 1 lb (450g) Fresh Zucchini (Courgettes), grated
  • 1½ tsp Coarse Sea Salt (for drawing out moisture)
  • 4 Large Eggs, beaten
  • 1 cup (240ml) Milk (Whole or 2%)
  • ½ cup (120g) All-Purpose Flour
  • 1 tsp Baking Powder
  • ¼ tsp Freshly Ground Black Pepper
  • ½ tsp Dried Thyme
  • 1 Tbsp Unsalted Butter (or olive oil)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 cup (110g) Mature Cheddar Cheese, grated
  • ¼ cup (30g) Parmesan Cheese, finely grated

Instructions:

  1. Grate and Salt: Grate the zucchini into a large bowl. Toss thoroughly with the coarse sea salt.
  2. Wait and Drain: Let the salted zucchini sit for 30 minutes. This draws out the excess moisture.
  3. Squeeze Dry: Transfer the zucchini pulp to the centre of a clean kitchen tea towel (or cheesecloth). Twist the towel tightly and squeeze out as much liquid as physically possible. Discard the liquid.
  4. Sauté Aromatics: Melt the butter (or oil) in the frying pan over medium heat. Add the diced onion and sauté gently until translucent and softened, about 5–7 minutes. Add the minced garlic during the last minute. Remove from heat and allow to cool slightly.
  5. Combine Dry Ingredients: In the large mixing bowl, whisk together the flour, baking powder, pepper, and dried thyme.
  6. Combine Wet Ingredients: In a separate medium bowl, lightly whisk the eggs and milk until just combined.
  7. Create the Batter: Pour the wet ingredients (Egg/Milk) into the dry ingredients (Flour/Baking Powder). Whisk briefly until a smooth batter forms. Do not overmix.
  8. Fold in Fillings: Gently fold in the sautéed onion/garlic, the super-dry zucchini, the mature cheddar, and the parmesan cheese.
  9. Prepare the Dish: Preheat the oven to 375°F (190°C). Lightly grease and flour the 9-inch pie dish (or spray with non-stick spray).
  10. Bake: Pour the filling mixture into the prepared dish. Scatter an optional tablespoon of extra grated cheese on top for colour.
  11. Check for Doneness: Bake for 40–45 minutes, or until the top is golden brown and the centre is set (a knife inserted into the middle should come out clean).
  12. Rest (Crucial): Remove the pie from the oven. Allow it to rest in the dish for at least 10–15 minutes before slicing. This allows the internal structure to fully set and prevents collapse.