Ingredients:

2.2 pounds (1 kg) zucchini, shredded or spiralized

2 large onions, chopped

4 shallots, chopped

4 eggs, lightly beaten

¼ cup (60g) olive oil

Optional: ½ cup crumbled feta cheese or grated Parmesan for added flavor

Salt and black pepper to taste

1 cup (120g) all-purpose flour (or almond flour for gluten-free)

1 tsp baking powder

½ cup fresh herbs (dill, parsley, or mint), chopped

1 sheet of phyllo dough (optional, for a crust)

Instructions:

1. Preheat the oven:

Set your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.

2. Prepare the zucchini:

Place the shredded zucchini in a colander, sprinkle with a pinch of salt, and let it sit for 10-15 minutes. Squeeze out as much liquid as possible using a clean kitchen towel.

3. Sauté the onions and shallots:

Heat the olive oil in a skillet over medium heat. Add the chopped onions and shallots, cooking until softened and translucent, about 5 minutes. Let cool slightly.

4. Mix the batter:

In a large bowl, combine the beaten eggs, sautéed onions, shallots, and zucchini. If using, stir in the feta cheese. Add the flour, baking powder, fresh herbs, and season with salt and pepper. Mix until well combined.

5. Assemble the pie:

If using phyllo dough, layer a sheet on the bottom of the dish, brushing lightly with olive oil. Pour the zucchini mixture into the prepared dish, smoothing the top.

6. Bake:

Place in the oven and bake for 35-45 minutes, or until the top is golden brown and the center is set.

7. Cool and serve:

Let the pie cool slightly before slicing. Serve warm or at room temperature with a side salad or yogurt sauce.