zucchini recipe from Saturday

Tuscan Zucchini Pie from Madhur Jaffrey's World Vegetarian


2 medium zucchini (12 oz)
Salt
2 eggs
1/4 cup flour
1/4 cup milk mixed with 1/4 cup water
1/4 tsp finely chopped garlic
3 scallions, thinly sliced (green and white both)
Freshly ground black pepper
Dash of freshly ground nutmeg
3 Tbs extra virgin olive oil

Trim the zucchini ends and then cut crosswise into 1/8 inch rounds. Put in a bowl, sprinkle about 1/3 tsp salt over the top, and set aside for 30minutes. Drain and pat dry.



Preheat the oven to 425 F.Put the eggs in a bowl and beat them well. Add the flour and beat it in. Add the milk and water mixture and beat it in as well. Now add the garlic,scallions, about 1/3 tsp salt, pepper, and nutmeg. Mix well. Arrange the zucchini slices without overlapping in the bottom of two 8-inchnon-stick cake or pie tins (or spray them with Pam if not non-stick). Youwill probably be able to make 2 layers in each tin. Stir the egg mixtureand pour it evenly over the 2 pans. Drizzle 1 Tbs oil over each pie, put pies in the oven, and bake for 30 minutes. Serve hot, with another 1/2 Tbs of oil drizzled over each pie. Serves 4 as a main course, 6 as an appetizer.