Easy Zucchini Feta Pie
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
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 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 made this today and I had to sub broccoli for one of the zucchini’s since I only had 2. I had smoked gruyere and feta and it was a smashing success. The house smelled wonderful.
Hi Noe! Mmmm I think your broccoli and Gruyere add in sounds amazing to me! Glad it was a hit! And thank you for the rating and comment!!
Absolutely delicious. I swapped out the zucchini for leek and fennel! I also added spinach and nduja sausage 🤤
Really easy dish! And so moreish!
Hi Alice! LOVE the leek, fennel, spinach and sausage upgrade to this dish! Thank you for your review!
Making this for this weekend. Looks amazing. I roasted zucchini and onions tonight. Will assemble and bake a quiche tomorrow!
Hi Stacy! Love the make ahead. I hope you enjoyed it!
I saw this, and said, Self? I have to make this. So I am making this for Palm Sunday’s dinner. My kitchen smells amazing and I’m anxious to see family responses and add this to my menu tonight.
Hi Jennifer! There you go! I’m happy you like the recipe so much!
Hi, This is amazing going to make it this weekend. What is the pan size ?
Hi Esther! Thank you, I hope you enjoy it! The pan is a standard sized pie dish 10 inches.
I made this yesterday, a fabulous side dish. Had 2 family ask for the recipe. Thank you for showing your post. Will definitely try other recipes I see from this sight
Hi Jennifer! Glad everyone enjoyed the dish! Thank you for sharing with everyone and your kind comment!
Can you assemble this ahead of time, refrigerate, and bake when ready?
Making this now. It has all my favorite things and smells delish! Can’t wait to
Dig in!
Hi Amanda! Hope you enjoyed the pie!! Thank you for the rating too! All the best!!
I am rating this based on the smell of it baking. We are having for dinner tonight. Very easy. Looks so pretty. Since next week is Passover I will be making this using matzo meal in place of bread crumbs. Happy to have something to look forward to for Passover too.
Hi Cathy! I hope the pie turned out well and I too base things on the smell lol. LOVE It! Enjoy your Passover!!
Love All your Recipes 🙌
Hi Brenda! You are so kind for that message – thank you!
Delicious, I added an extra egg.
I am making it for Easter breakfast
Yummy
Hi Charlene! I truly hope you guys enjoy for Easter!
Prepped tonight for Easter brunch! Can’t wait to dig in :-).
Hi Kristen! Hope you all enjoy the pie! Happy Easter!!
Decided to try and I am now the ” chef” of the century. It came out perfect and was the hit of the party. Bill
Hi Bill, That’s fantastic! I’m glad you got some props for the amazing chef skills! Well done!
Lovd this great recipe. Perfect golden brown. I used Goat cheese instead of feta was yum. Also needs more salt than you would think of not using feta Wish there was a measurement as a guide. Also wasnt sure if the parm on top was extra after the amount listed or to share. Thanks for this.
Hi Madine! Glad you were pleased with the recipe and I love the goat cheese sub so much! If the ingredient is listed with a measurement then it is included in the nutritional info.. if not, then its not in there.
Delicious!! So simple to make!! Love your recipes for that reason!
Hi Maria! Thank you so much for taking the time to comment and leave such kind feedback!
Made this almost exactly as directed, feta was a 4oz. container, and the very picky grandson (10 yr) was over for dinner. He loved it! Along with the rest of us he wanted a second serving. It’s now in my permanent rotation. 🙂
Hi Monica! Glad your grandson approved! Thanks for taking the time to comment and rate!!
Love it making it tonight with zucchini & spinach
I love, love, love the zucchini feta pie recipe.
Thank you for trying it Yolanda!!
I used a mild Swiss instead of mozzarella. I also added extra feta and dill. I used almond flour and 1 extra egg , plus a dollop of Greek yogurt. I also added lemon infused olive oil to roast the veggies. It tasted great!
Hi Cynthia! I love all of your recommendations! Thank you for trying the recipe and taking the time to leave the feedback! Cheers!
Loved it. I added some tomatoes to vegetable mix and used Vidalia instead of red onion. Even roasting vegetables ahead left a lot of liquid. Made a day ahead and it was beautiful.
Hi Ellen, I love reading everyone’s add ins ..gives me some ideas on what to incorporate next time! Thank you
I give this a five star!!! Very easy and delicious! Next time I will add some mushrooms as well. Thank you for a great recipe!
Hi Jan, That’s so kind of you to write! Glad you tried the recipe and it was such a success!
We’ve just had this for dinner, followed the recipe, absolutely superb!
I love your recipes! Thank you for sharing. X
Heaps of love and appreciation.
Claire. From New Zealand
Hello Claire in New Zealand! Thank you for trying the recipe out! Im very glad it was enjoyed!
Made this last weekend… delicious! The leftovers were even better! This will definitely be on repeat at our house!
Hi Lisa, Thanks for trying out the recipe and i’m so glad its a keeper for you!
I grew up in Athens (Lebanese family) and I love all things Greek/Mediterranean. I followed your recipe exactly. It turned out good but I think my oven at 375 must be way hotter because it was overcooked. However it smells wonderful and now I know what to do next time. Your recipes are easy to follow and delicious. Thanks for sharing them!
Hi Indy! Ovens definitely vary in strength, I’m sorry it didn’t turn out perfectly! And thank you for the kind message!
I made this yesterday for lunch today with friends. I wanted a dish that would be tasty and suitable for a number of different diets and health conditions (low carb, gluten free, vegetarian and diabetic). The dish was easy to make and smelt amazing. I warmed it through before serving and it was such a hit! Thank you so much Stella for sharing.
Hi Kerry, Glad you picked it for your luncheon! And Thank YOU for trying it out and leaving a kind comment!