Preparation
Prepare the zucchini: In a large bowl, mix the grated zucchini with a pinch of salt and let it rest for a few minutes. The salt helps absorb moisture from the zucchini. After 5 minutes, squeeze the excess liquid from the zucchini.
Mix the ingredients: Return the drained zucchini to the bowl. Add beaten eggs, chopped parsley, a pinch of garlic powder, black pepper and flour. Mix until well combined.
Prepare the baking dish: Grease a pie plate or similar baking dish with olive oil. Pour the zucchini mixture into the dish and spread evenly.
Add the dressing: arrange the tomato slices over the zucchini mixture. Sprinkle generously with shredded mozzarella cheese and thyme.
Bake: Preheat the oven to (190°C). Place the baking sheet in the oven and bake for about 30 minutes, or until the pie is set and the cheese is golden brown.
To serve: Let the pie cool for a few minutes before cutting. Serve warm as a delicious dinner or a hearty snack.
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