My cookbook is here! 
The best fresh low carb brunch meal is this zucchini pie. Its packed with cheese and zucchini and you will fall in love!
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.
If you like this recipe you will love my Feta Zucchini Muffins or my Potato Zucchini Cups or my Cheesy Zucchini Bites.
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
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 (141.75 g) feta cheese,, crumbled
- 1/4 cup (25 g) grated parmesan cheese
- 1/2 tsp dried thyme
- 1/4 cup (27 g) breadcrumbs, (or almond flour)
- 1/2 cup (56 g) 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.
I’ve made this pie 3 times and am making it now for our 2025 Thanksgiving dinner. I’m vegetarian and am always looking for a delicious veggie dish. This is perfect!
Hi Pamela, thank you for the kind feedback!
I’m so glad the recipe is a winner!
Happy Thanksgiving!
Love this pie and have made it many times before, but I was wondering if for a larger crowd could it be doubled and baked in a 9×13 pan?