Easy Zucchini Feta Pie (Kolokithopita)
This is a recipe my grandmother would whip up for us on the weekends. You can cook the zucchini and onion in a pan or roast them like I did in the oven. Either way, we loved her for the warm company and delicious food she always made us. She was an angel before she became an angel.
Another fresh ingredients only recipe that really is simple to throw together. You can use a mandolin to slice the zucchini rounds or your knife; not too thick and not too thin. Keep in mind they will bake with the eggs and cheeses too! You can make this meal gluten free by subbing in almond flour in place of the breadcrumbs, which is great! You can use any shredded cheese you have.
Thank you for swinging by HungryHappens! If you decide to make this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate it. LOVE YOUR LIFE!
Easy Zucchini Feta Pie
Equipment
Ingredients
- 3 large zucchini, sliced
- 1 medium red onion, diced
- 1 tbs olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
- 3 eggs, lightly beaten
- 5 oz feta cheese, crumbled
- 1/4 cup grated parmesan cheese
- 1/2 tsp dried thyme
- 1/4 cup breadcrumbs (or almond flour)
- 1/2 cup shredded mozzarella
Instructions
- Preheat your oven to 400° F. Line a large baking dish with parchment paper. Toss your vegetables on the baking sheet with the oil, garlic powder, onion powder, salt and pepper to taste to coat all. Spread them out evenly (doesn't matter if they over lap) and roast for 20-22 minutes. Remove the pan from your oven and lower the heat to 375°F.
- In a large bowl, mix together your eggs, feta, parmesan, breadcrumbs, thyme and salt and pepper to taste. Stir in the zucchini GENTLY to coat. Transfer half of this mixture to a 9 inch pie dish. Sprinkle evenly with the mozzarella and then top with the remaining zucchini batter. Top with another sprinkle of grated parmesan and bake for 50 minutes or until golden brown on top.
Hello Stella!
I, along with my family and friends, absolutely loved this pita when I recently included it in a late lunch afternoon. Delicious! Can’t wait to make it again… thank you for your wonderful recipes!
Chrissy
Hi Christine! I’m so glad everyone enjoyed the pie! Thank you for the kind message!
Delicious! I will make this again, but next time I won’t use any salt on the zucchini while it is roasting. The feta cheese makes this a salty dish on its own.
Thank you for your feedback Kris!
Delicious. It was a little wet so next time I will express some water from the zucchini before roasting. I will make this again!!
Glad you enjoyed the finished producT!
We absolutely loved this recipe. I only had two large zucchini so I diced a large yellow pepper. I also did not have Feta, so I substituted a 4 oz roll of goat cheese with garlic and herbs.
I took it out of the oven about 6-7 minutes earlier than suggested. It would have been overcooked otherwise.
We ate 2 slices, refrigerating 2 slices and freezing 2. Really delicious.
It was delicious. I used 4 eggs and skipped mozzarella layer for a bit of calories control. Loved it!
Hi Gosia, great tips! Thank you for your feedback!
Can you tell me approximate weight of zucchini? In my mind there are large and there are LARGE zucchini, particularly home grown.
Excellent!
I only had 2 zucchini so I shaved some carrots, chopped some cabbage and roasted them before the zucchini. Also added about a half cup cream. I love recipes that help me clean out the odds and ends in the refrigerator. Delightful!