Crustless Zucchini Pie

1 tablespoon, plus one teaspoon olive oil

10 oz shredded zucchini (all liquid squeezed out)

1 ½ teaspoon salt

½ cup shallots, peeled and minced

2 tablespoons fresh chives, sliced 

½ cup feta cheese, crumbled

½ cup flour (gluten free flour mixes work well too)

1 teaspoon baking powder

2/3 cup milk

2 large eggs (beaten)

½ teaspoon black pepper

¼ cup Parmesan cheese, grated

Preheat oven to 400°. Pour 1 tablespoon of the olive oil into the pile plate, and place it in the oven while it preheats

  1. Combine the zucchini with 1 teaspoon of the salt, and let it sit in a colander for 10 minutes. Then squeeze out the remaining water from the zucchini. Discard the water
  2. Combine the zucchini, shallots, chives, and feta cheese in a bowl.
  3. Sift the flour and baking powder in a medium bowl. Combine this with the zucchini mixture and add the milk, eggs, black pepper, and remaining salt and olive oil
  4. Carefully place the mixture into the heated pie plate. BE CAREFUL TO MAKE 
  5. Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center.
  6. Let it stand at least 5 minutes before serving.