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.
Nutrition
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Absolutely delish!! Made with squash and additional egg and otherwise followed recipe. Love your life!
This is the first time I’ve ever commented on a recipe. I just had to let you know that I am so happy that you shared your grandmother’s recipe. I made this last night for dinner and both my husband and 22 year old son said it was the best quiche they’ve ever had. As my husband ate a leftover piece this morning, he again said how great it is (even cold). I will definitely be making this again and again!
Amazingly delicious
Hi Gary! Glad you enjoyed it!!
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!
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!
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!
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!
I made this for dinner tonight. It was really good! I could taste the distinct flavors of the three cheeses. Yum! I will definitely make this again!
I love this dish and will definitely make it again. I served it for dinner with a salad and bread. Delicious!
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!
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 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!
reminds me of kolokithopita… 😋
I love, love, love the zucchini feta pie recipe.
Thank you for trying it Yolanda!!
Love it making it tonight with zucchini & spinach
Made this three times and it’s always a hit! Passed it on to two of my friends and they are loving it too! Thanks for sharing!
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!!