Zesty Zoodles Zucchini Pie

3 lbs. fresh zucchini zoodles
Kosher salt
Olive oil
1 pt. cherry tomatoes, halved
2 T. chopped fresh oregano
3 T. minced garlic
7 eggs
2/3 c. milk
¼ c. flour
Black pepper
½ c. shredded mozzarella cheese
½ c. grated Parmigiano-Reggiano cheese
PAM

1. Place zoodles in colander in sink. Sprinkle with a little salt and let stand 20-30 minutes.
2. In a large skillet over medium heat, drizzle oil to coat bottom.
3. Add tomatoes, oregano and garlic. Cook, stirring often, until tomatoes wild.
4. Remove mixture from skillet and cool slightly.
5. Preheat oven 375.
6. Place half of zoodles in clean kitchen towel. Wrap, twist and squeeze until all liquid is extracted. Repeat with remaining zoodles. Cut zoodles into manageable lengths.
7. Whisk eggs in bowl.
8. Whisk in milk, flour, pepper and salt (to taste).
9. Add tomato mixture, cheese and zoodles. Toss to mix.
10. Wrap bottom plate of 9” springform pan tightly with foil.
11. Assemble pan, coat bottom and sides with PAM.
12. Pour egg mixture into pan.
13. Bake until set in middle, about 50-60 minutes.
14. Cool 10-12 minutes.
15. Remove sides from pan. Cut pie into wedges.