INGREDIENTS:
3 cups zucchini, grated
1 yellow onion, grated
3 cloves garlic, pressed
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2 eggs, room temperature & separated
½ cup chickpea flour
¼ cup garden herbs, anything fresh is really nice
1 tsp kosher salt
4 scallions, thinly sliced
1/2 tsp Cracked pepper
1 tsp cumin
Toppings like arugula, burrata and summer tomatoes drizzled with extra virgin olive oil and lemon juice are nice.
PREPARATION:
Preheat the oven to 400*
With a clean tea towel or triple layered paper towels, squeeze out excess moisture from the zucchini.
In a large bowl, combine the zucchini, onion, garlic, egg yolks, scallion, salt, pepper, cumin, & flour. In a small bowl, vigorously whisk the egg whites until frothy and fold in.
Turn mixture out into a parchment lined cast iron skillet. Press mixture down firmly, cover with a second piece of parchment paper and top with a weight.
Bake for 15 minutes. Pull from the oven and carefully flip. Bake for an additional 15 minutes. Remove the weight and top layer of parchment paper and bake a little longer if it needs convincing to crisp and establish a nice toasted color. Remove from the heat and top with your favorite toppings.
Want step-by-step visual instructions on how to make this pie, plus two other delicious zucchini dishes? Watch Anna below on the full episode of The Chef's Pantry presented by The Hub Today.
