Zucchini noodles, “zoodles”, form the crust for this quiche-like pie. Although this vegetarian recipe doesn’t call for it, crumble in some bacon or cooked sausage if you like.

2 large zucchini (about 1-1 1/2 lbs.)
1/2 tsp salt
1 extra large egg, lightly beaten
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 Tbsp all-purpose flour
1 Tbsp cornmeal
2 cups grape tomatoes, halved
2 Tbsp fresh oregano, chopped
3 cloves garlic cloves, minced
3 extra large eggs
1/4 cup all-purpose flour
1/3 cup milk
1/2 tsp kosher salt
1/2 tsp black pepper

1. Preheat oven to 400F. Coat a 9 inch pie pan with cooking spray.
2. Use a vegetable spiralizer or julienne peeler to cut the zucchini into long thin noodles, “zoodles”.
3. Place zucchini noodles in a colander and sprinkle with salt, tossing to incorporate the salt. Let zucchini stand for 15-20 min. in the colander set over a plate or bowl to release moisture.
4. Once zucchini has drained for 15 min, use paper towels or a tea towel to gently pat dry and release any additional water. Set aside.
5. In a large bowl combine one beaten egg, ½ cup mozzarella cheese, 1/4 cup Parmesan cheese, 2 Tbsp flour, and cornmeal. Add the zucchini noodles and stir to incorporate. Transfer to the prepared pie pan, pressing into the bottom and up the sides. Bake for 15-18 minutes or until set and no excess liquid remains. You may need to shield the edges part way through the baking time.
6. Reduce the oven temperature to 375°.
7. In a large skillet over medium-high, heat the oil. Add the tomatoes, oregano, and garlic. Cook, stirring often, until the tomatoes begin to wilt. Remove from heat and set aside.
8. In a large bowl, whisk the eggs until well beaten. Continue to whisk in the flour, milk, kosher salt, and black pepper. Add the tomato mixture and remaining cheeses, tossing to coat.
9. Pour the tomato mixture into the baked zoodle crust. Bake 20 minutes, or until set in the middle.
10. Let stand 10 minutes before cutting.

Servings: 6