Ingredients

· 7 cups shredded zucchini (measured before squeezing)

· 8 eggs

· ½ cup spelt or whole wheat flour

· ½ cup any hard cheese, shredded

· ½ cup parmesan cheese, grated

· ½ cup chives or green onions, finely chopped

· 1 teaspoon salt

· Ground black pepper to taste

· Cooking oil spray

Method

Give shredded zucchini a good squeeze to extract as much water as possible. Do it by placing zucchini into a linen towel and wringing into a ball (save the liquid for soup or smoothies). Transfer to a bowl and set aside. Preheat the oven to 200°C and spray the pie baking dish with cooking spray. In a bowl, add the eggs and whisk. Add flour and whisk well to combine (it will take a few minutes). Add both the cheeses, salt and pepper, and whisk one more time. To the bowl with zucchini, add chives and mix with a spatula. Then, pour the egg flour mixture on top and stir well to combine. Transfer the mixture to previously prepared baking dish and bake for 45 minutes or until a toothpick inserted in the middle comes out clean. Broil for a few minutes for a golden crust. Cool off a bit, cut into slices and enjoy warm or cold.