Gluten-Free Zucchini Pie Filling

Ingredients

• 1 medium zucchini, grated
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 eggs, lightly beaten
• 1/2 cup grated parmesan cheese

Directions

1. Preheat oven to 375 degrees F.
2. In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes.
3. Add garlic and cook for 1 minute. Add zucchini and cook until soft, about 5 minutes.
4. Stir in oregano, basil, thyme, red pepper flakes, salt, and black pepper.
5. Remove from heat and let cool for 10 minutes.
6. In a medium bowl, combine eggs and parmesan cheese. Add cooled zucchini mixture and stir to combine.
7. Pour mixture into a 9-inch pie pan.
8. Bake for 25 minutes or until the center is set.
9. Let cool before slicing.

Interesting Facts

• Zucchini is an incredibly versatile veggie that can be used in many dishes.
• This dish is also great as a side dish or appetizer.
• The herbs and spices add a lot of flavor to the dish.
• This dish is gluten-free, making it a great option for those with gluten intolerance.