Zucchini Pie

Course Main Course


  • 3 lbs. zucchini
  • 1 tsp salt
  • 1 tbsp Roasted Garlic Oil
  • 1 pint grape tomatoes
  • 1 tbsp FRENCH PANTRY Rosemary Basil Thyme Herb Blend
  • 1/2 tbsp FRENCH PANTRY Sel Gris Salt
  • 7 eggs
  • 2/3 cup milk
  • 1/4 cup flour
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese


  • Preheat oven to 400°F degrees. Place Flexipan Sunflower Mold (or mold of choice) on your perforated baking sheet and set aside.
  • Julienne zucchini using your mandoline. Place zucchini in your Large Round Mold and sprinkle with salt. Let sit for 20 minutes and then squeeze LRM to remove excess liquid from zucchini.
  • While zucchini is sitting, heat garlic oil in saute pan. Cook tomatoes until wilted (4-5 minutes). Add herb blend and FRENCH PANTRY Sel Gris Salt.
  • In mixing bowl, whisk eggs, milk and flour. Add cheeses, zucchini and tomatoes.
  • Pour everything into your Flexipan Sunflower Mold (on your perforated baking sheet) and bake for 40-45 minutes or until it is nicely browned and cooked through.
  • Cool slightly, unmold and enjoy!