2 medium zucchini (12 oz) salt 2 eggs 1/4 cup all-purpose flour 1/4 cup milk mixed with 1/4 cup water 1/4 tsp. very finely chopped garlic 3 scallions, thinly sliced freshly ground black pepper dash of nutmeg 3 Tbs. extra-virgin olive oil (4 Tbs. of grated cheese, such as Parmigiano-Reggiano or pecorino, may be added to the egg batter, if you like)
Trim the zucchini ends and then cut them crosswise into 1/8 inch thick rounds. Put in a bowl, sprinkle about 1/3 tsp. salt over the top, toss, and set aside for 30 minutes. 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. (This much of the batter can be made in a blender if you like.) Now add the garlic, scallions, about 1/3 tsp. salt, pepper to taste, and nutmeg. Mix well.
Arrange the zucchini slices without overlapping in the bottom of two 8 inch nonstick cake or pie tins. (You will probably be able to make 2 layers in each of the tins.) Stir the egg mixture well and pour it evenly over the 2 pans. Drizzle 1 Tbs. Oil over each pie, put the pies in the oven, and bake for 30 minutes. Serve hot, with another 1/2 Tbs. of oil drizzled over each pie. - Updated: March 14, 2005
