Inspired by this recipe from Savoring Time in the Kitchen. Serves 8.
3 cups grated zucchini, moisture squeezed out
1 small onion, diced
1/2 cup white whole wheat flour
1 cup shredded low-fat mixed Italian cheeses (store-bought), or nonfat mozzarella
3 eggs, lightly beaten
1 Tbsp extra virgin olive oil
3 Tbsp nonfat (skim) milk
1/4 cup grated Parmigiano-Reggiano cheese (reserve 1 Tbsp)
1 tsp chopped fresh basil
1 tsp chopped fresh thyme
1 tsp baking powder
1 tsp kosher salt
1/2 tsp fresh black pepper
Preheat oven to 350°F. Coat a pie plate or 9-inch square glass baking pan with cooking spray, and set aside.
In a large mixing bowl, combine all of the ingredients except 1 Tbsp of Parmigiano-Reggiano cheese. Mix well. Pour the mixture into the prepared pie plate.
Bake at 350F for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove pie from the oven, sprinkle on the remaining 1 tablespoon of cheese, and let sit for at least 10 minutes, or up to an hour, before serving.
Serve at room temperature. Can be made up to 2 days ahead; store in the refrigerator.