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
Looking for more?
When do you grate the zucchini? The video shows grated zucchini but the recipe only says sliced.
Hi Louise, you do not grate any zucchini in this recipe…
love, love this! I have made it about twenty times! Can you make it, Bake it and freeze it?
I can have some pretty large zucchini…can you provide a measurement in cups or grams? thanks.
Absolutely delicious side dish. I have made it with bread crumbs and with almond flour for my 8 year old grandson who is gluten free. He ate 3 pieces ! Big success
Yummy, it reminds me of my mother’s dish but with potatoes:)
Oh my that is goooooood! I substituted chickpea flour, which is what I had. It was perfect! I will definitely make again and also try different veges, but the oven-baked zucchini and red onion were really perfect. It was easy to make too. Thank you!
This. So fabulous! It has become one of my regular dinners. My husband and I are empty nesters so this is the perfect thing for us. We each eat half and always want more! Delicious! 😋
I just made this for the first time and ate about half— I think I could make myself sick and eat the entire thing, it’s so delicious
HI EMily, I feel you!! Same thing happens to me!
Baking the easy zucchini pie now! We can hardly wait. We’re vegetarian, well actually pescatarian, so we eat eggs, dairy, and fish. I’ll double the recipe next time I make it as an entree. I had to add a couple of extra eggs as I used lupin bean kibble for my bread crumbs. The instructions on the lupin bag said it could. be subbed 100% for “crumb”. LOL hopefully there’s not crunchy bits after it’s baked.
It smells fantastic!!! I have a lot of zucchini to use up (and we love it), so tonight I’ll be serving this with a side of grilled parmesan crusted zucchini halves. I think the pair will be heaven on a plate!!!
I’m so pleased that my sister-in-law sent this to me (from the UK)! This was/is my first introduction to your recipes. I look forward to perusing your site and trying more of your recipes. Thank you
Hi Leila, Welcome and I’m so happy you found the website and recipes to your liking!
Your dinner sounds like it was amazing! Cheers!
Thank you it is delicious!
Hi Bella, glad you enjoyed and thanks for the rating!
Every recipe I have made of yours has been absolutely delicious. I’m actually learning to become a better cook with your recipes. I’m vegan so I just substitute the vegan variety of your ingredients and it works perfectly. I’ve even learned to embrace the “Love Your Life” motto as I thoroughly love my meal. Thank you for sharing your love of cooking!
Hi Stephanie, That’s the best compliment and I thank you for trying so many of my recipes! You are awesome and I’m so glad the message resonates with you! Big love to you!
Just made this today! Absolutely yummy! I added a shallot and used veggie cheese!
My new go to recipe!
Hi Chris, glad it was enjoyed and thanks so much for sharing your feedback!
I have made this multiple times…it’s one of my favorite recipes EVER! It reheats nicely and it tastes good cold too. It’s just THAT
DELICIOUS! You recipes and flavor profiles are the best, thank you so much for sharing with us!
Hi Stella! I found you this morning, and I made the zucchini pie for lunch for my family. Wow!!! Everyone loved it!! It was incredibly delicious! Thank you so much! Can’t wait to try some of your other recipes. I’m so excited to meet such a great Greek cook! Thanks 🙏 again, blessings
Maria Brunetti
Wow! This was really good !! Not a sage fan so I only put a pinch and added oregano and much more onion and garlic powder but otherwise followed the recipe exactly and loved it ! A keeper for sure , thanks for the recipe !
I’m having a brunch for 12 on Sunday and want to add this to the menu. Do you think I could make/bake this the night before and reheat it in the morning? That’s what I’m doing with my quiche.
Hi Katie, yes, you can definitely do that!
This is SO GOOD! I made this yesterday and it was very easy to put together and bake. I was a little worried it wouldn’t all fit in my standard pie plate, but it worked beautifully! Turned out absolutely perfect. My whole family loved it. Definitely adding this to our rotation of meatless dinners and side dishes since it works both ways! Cannot wait to try more of your recipes.