Ingredients:
- 4 medium Zucchini (Courgettes), trimmed and grated (approx. 900 g / 2 lbs)
- 1 small Yellow Onion, finely diced (approx. 100 g)
- 2 cloves Garlic, minced
- 2 Tbsp (30 ml) Olive Oil or Unsalted Butter
- 1 tsp (5 g) Fine Sea Salt (plus extra for draining)
- ½ tsp (2.5 g) Freshly Ground Black Pepper
- ½ tsp (1 g) Dried Thyme (or 1 tsp fresh)
- ¼ tsp Nutmeg, freshly grated
- 4 large Eggs (preferably free-range)
- ½ cup (65 g) All-Purpose Plain Flour
- 1 tsp (5 g) Baking Powder
- 1 cup (100 g) Mature Sharp Cheddar Cheese, grated
- ¼ cup (30 g) Parmesan Cheese, finely grated (optional)
Instructions:
- Grate all the zucchini into a large bowl. Toss the grated zucchini thoroughly with 1–2 teaspoons of fine sea salt. Let the zucchini sit for 30 minutes to draw out moisture. Transfer the salted zucchini to a clean tea towel or cheesecloth, twist tightly, and squeeze out as much liquid as possible until the zucchini is quite dry.
- Preheat oven to 190°C (375°F). Grease and lightly flour the 9-inch pie dish. Heat the oil or butter in a small pan over medium heat. Add the diced onion and sauté until softened and translucent, about 5–7 minutes. Add the minced garlic and thyme, cooking for 1 minute until fragrant. Remove from heat and allow to cool slightly.
- In the large mixing bowl, whisk together the flour, baking powder, nutmeg, 1 teaspoon of salt, and ½ teaspoon of pepper. In a separate bowl, lightly whisk the four eggs.
- Add the squeezed (dry) zucchini and the cooled sautéed onion/garlic mixture to the bowl with the dry ingredients. Stir well. Pour in the whisked eggs and both cheeses. Mix thoroughly until all ingredients are evenly incorporated and the flour is fully blended.
- Pour the mixture into the prepared pie dish, ensuring it is level. Bake for 40–45 minutes, or until the top is golden brown and the center is set (a knife inserted should come out clean). Allow the pie to cool in the pan for at least 15–20 minutes before slicing, as this step is crucial for the structure to fully set.