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.
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 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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Omg, that is delicious!!! Thank you!! On rotation, for sure!!! ❤️
So tasty,can’t wait to make it again. I added red peppers as well.
OMG. This is an amazing dish. I followed as is but added thinly sliced red pepper and replaced mozzarella with smoked Gruyere as another suggested. Thank you for sharing this recipe.
This is absolutely delicious and easy to make. I used half a red onion since it was fairly large. Will definitely be a regular on the meal prep rotation!
This quiche is delicious! Will definitely make again for my family.
I sauteed the zucchini and red onion instead of the oven and it came out tastier and delicious. Great recipe.
thank you
Love that tip! Thank you Etty!
Literally just finished eating this. Sooo good! Thank you as we all loved it!! Keep ‘em coming!! 🤩
This was soooo tasty. We had it with your fab Greek lettuce salad (but without the feta cos of all the cheese in the pie) and some oregano roasted potatoes. We will most DEFINITELY be having this again. Can’t find where to post a pic 🥴.
Hi Deb, Thanks so much for trying this out and the other recipes! Glad you enjoyed them!
I made this it tasted pretty good, but I’m not a fan of feta and it was kind of too salty from the feta. Wondering if I could use Ricotta instead what do you think?
Hi Karen, I understand – yes ricotta should work here – great idea! Just dont go too heavy on it
This is happening today tossing in zucchini and broccoli mozzarella and Romano . Great stuff since you can use what you have available and really get your veggies in !
Hi katarina – exactly! Hope you enjoyed!
Any idea of the nutritional breakout?
Looks delicious!
Hi Barbara, will update now.. sorry about that!
I made this tonight and this has to be one of the absolute best dishes I’ve ever made. Even better is how easy it is to make. I thought it would be feta tasting and salty, but it ended up being sweet as it I’d have a flour pie crust. Definitely something I’ll be featuring on our dinner table often.
Thank you so much.
Hi Jorge, Sounds amazing and i’m so glad you enjoyed it! Thank you for the kind feedback!!
Looks really Nice 😀 I am just not used to oz and cups. Do you have the recipe in grams ?
Hi Else, will update that now… so sorry about that!
This has become a staple in our household. Always a success and a great way to get the family to eat zucchini.
Hi Krystel… I love that and yes its the perfect way to sneak in some veggies that taste great!
Can you freeze this?
YEs!
This is truly delicious! It would pair beautifully with a side salad. I made it to the recipe instructions, omitting the mozzarella as I had none on hand. I agree with the other comment, salt is not necessary to add and if you do, be careful as the Parmesan cheese has plenty. Now… I’m going to see how it stands up to being frozen and reheated! I see no posts on that so far. Zucchini may suffer