Ingredients:

  • 3 large or 4 medium Zucchini (Courgette), coarsely grated (approx. 1.5 lbs / 700 g)
  • 1 teaspoon Salt (for draining)
  • 1 tablespoon Unsalted Butter
  • 1/2 cup finely chopped Yellow Onion (75 g)
  • 2 Garlic Cloves, minced
  • 2 tablespoons Fresh Herbs (e.g., Dill, Chives), finely chopped
  • 4 Large Eggs, room temperature
  • 1/2 cup Whole Milk or Single Cream (120 ml)
  • 1/2 cup All-Purpose Flour (60 g)
  • 1 teaspoon Baking Powder
  • 1 cup, packed Mature Sharp Cheddar Cheese (120 g), coarsely grated
  • 1/2 teaspoon Freshly Ground Black Pepper
  • Pinch Nutmeg

Instructions:

  1. Prepare and Drain the Zucchini: Grate the zucchini coarsely and place it in a large bowl. Toss thoroughly with the 1 teaspoon of salt. Let the zucchini sit for 20 minutes to draw out excess moisture. Transfer the salted zucchini to the center of a clean, sturdy tea towel and twist tightly, wringing out as much liquid as possible. Set the squeezed zucchini aside.
  2. Sauté the Aromatics: Preheat oven to 375°F (190°C). Grease your 9-inch (23 cm) pie dish well. Melt the butter in a pan over medium heat. Add the chopped onion and cook until softened and translucent (about 5 minutes). Stir in the minced garlic and cook for 1 minute until fragrant. Remove from heat and allow to cool slightly.
  3. Mix the Wet and Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, nutmeg, and black pepper. In a separate large bowl, whisk the eggs until slightly frothy. Whisk in the milk or cream until fully incorporated. Gradually add the flour mixture to the egg mixture, whisking until just combined and smooth.
  4. Assemble the Pie: Gently fold the squeezed zucchini, sautéed aromatics (onion/garlic), grated Cheddar, and fresh herbs into the custard base. Ensure the ingredients are evenly distributed. Pour the entire mixture into the prepared pie dish, spreading evenly.
  5. Bake and Finish: Bake for 45–50 minutes, or until the top is golden brown and the center is set (a knife inserted into the middle should come out mostly clean). Remove from the oven and let the pie rest on a wire rack for at least 10 minutes before slicing. Slice and serve warm or at room temperature.