Step 1: Tame That Zucchini Grate your zucchini using the big holes on your grater. Toss it with a teaspoon of salt like you’re seasoning a salad, then walk away for exactly ten minutes. This is when the magic happens – the salt draws out water like you wouldn’t believe. After ten minutes, rinse it under cold water until the water runs clear, then comes the fun part: squeeze the life out of it. I wrap mine in a clean dish towel and twist it into a bundle, then squeeze until my hands hurt. You want it drier than you think is possible.

Step 2: Get That Oven Ready Crank your oven to 350°F and butter that pie dish like your life depends on it. Don’t use cooking spray – real butter creates the best golden bottom.

Step 3: Whisk Like You Mean It Crack those six eggs into your biggest bowl and whisk them until they’re pale and slightly foamy. Season with salt, white pepper, chives, and dill. The mixture should smell fresh and herby, like a spring garden.

Step 4: Layer Like a Pro This step separates the amateurs from the pros: scatter half your grated Gouda across the bottom of your buttered dish. Spread the squeezed zucchini evenly over the cheese, then top with the remaining Gouda. This sandwich method keeps everything balanced and prevents the dreaded soggy bottom.

Step 5: The Grand Finale Pour your egg mixture slowly over everything, letting it seep into all the nooks and crannies. Give the dish a gentle shake – not violent, just a little shimmy to settle everything.

Step 6: Into the Fire Slide it into your oven and set a timer for 40 minutes. Check it then – the center should be just barely jiggly when you give the pan a gentle shake. If it’s still too wobbly, give it another 5-10 minutes. The top will be golden and gorgeous when it’s ready.

Step 7: The Waiting Game This is torture, but let it cool completely before cutting. I know it smells incredible, but cutting too early results in a messy, runny disaster. Trust me on this one.