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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I made it and it was wonderful. I used another kind of melty cheese instead of mozzarella because that’s all I had in the house, and I used a couple humongous organic zucchini. I love the quick roasting of the zucchini, which allowed me time to do the prep for the rest of the ingredients and get help from my mom to put it all together!
All in all this is a recipe my mom now says will become her signature dish! Which is actually really exciting because my mom loves cooking chicken and this will be a perfect dish to make to go along with it!
Hi Meg, That’s so awesome that your mom is also loving the recipe! Thanks for turning her onto it and I’m so glad you both enjoyed it!
Made this tonight and it was a winner! Roasted leeks with the zucchini and used fresh thyme and chives. Also used smoked Gruyère instead of the mozzarella. Very easy to make substitutions. Will definitely make this again!
Hi Juju, love all your feedback – they sound delicious!!
I love it. Delicios!!!!!
Glad you liked it!
I just made this on a rainy summer morning at the cottage, and it is AMAZING! This will absolutely be on rotation for entertaining guests!
I added an extra egg, and used a fairly large red onion. I also doubled all the spices bc of the extra egg and my zucchini were fairly large, plus we love lots of flavour! I used Tex Mex shredded cheese bc that’s what was convenient. I used very little salt and it was good choice. I only needed to bake for 40 minutes and it was nicely browned & crunchy on top. Thank you to you and your dear Yia-Yia for this delicious recipe!
Love all your great recipes so can’t wait to try this! About how many cups of sliced zucchini is this? So hard to know what you consider a large zucchini, lol
Yes, that’s my question too. My homegrown zucchini is larger than grocery store zucchini. Making this now, but I think I cut up too much zucchini.
Delicious. I didn’t have feta so I used cottage cheese. Made with almond flour. My daughter and I loved it. Thank you for the recipe!!!
Hi Emily, thanks for trying the recipe and for sharing your feedback! Glad you and your daughter liked the dish!
HOLY COW THIS IS SO GOOD!!!!!!!!!!!!! I am speechless. Took me a long time to prep everything the first time but in the future it’ll be faster. This is so flavorful and cheesy. The mozzarella in the middle is such a scrumptious treat. The red onions were absolutely delicious in there. So happy to have this recipe for all of my zucchinis coming on.
Delicious!! And so easy!!!
Glad you liked it!
Really delicious. Love the additions in the comments below. Will try some next time!
HI Jane, thanks for trying it!
Did anyone got an enormous amount of liquid from the zucchini?
I didn’t – roasting the Zucchini with the onions in the oven took care of it for me.
How long did you roast yours?
Hi-I made this for dinner last night with a salad and it was amazing-my husband and I loved it and we are eating it for lunch today. I was wondering how all the zucchini was going to mix in with small amount of egg and cheeses, but the zucchini really cooked down in the oven and mixed in perfectly. It was sooooo delicious and I will definitely make this again very soon!
Hi Kerry, sounds like a winner to me! Glad you both enjoyed the recipe!
Delish!! Great meatless option.
Hi Tara, thank you for trying it out!
Delicious! I bake in the Traeger and the Smokey flavor is a nice touch. Add some grilled Italian sausage as a side and it’s a wonderful meal!
Love your recipes! 😊
Hi Vivian! Thanks so much for the feedback! Sounds amazing with the sausage!
I loved the recipe I used an extra egg and added extra cheese smells delicious
Hi Elissa, sounds awesome the way you made it!
Absolutely delicious! Thank you so much.
Thank you! Spectacular taste. I can eat the whole thing in one sitting.
I can’t eat all cheeses, so I substituted feta for Friendship Farmer’s cheese and used provolone instead of mozzarella.
It baked beautifully.
love the substitutes!