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 did it exactly as given but doubled it. We eat a lot in this house. Lol. It was excellent. Thank u
HI Fanie, glad you liked it and thanks for the rating!
loved by my whole family. making it the 5th time….,
added spinich and mushrooms and reduced courgettes for some change.. delicious thankyou for sharing♥️
SO EASY AND DELICIOUS
I’ve made this twice and currently baking 3rd. It’s so good.
Made this tonight. Loved it. Thank you
I’m so excited for this! I tripled the eggs and doubled the cheese. Onion and zucchini somewhere in between. Making three pies – two are smaller than a regular pan and I”m giving them to friends. Thank you for this. Love all the variations as well! Will try them next! Way easier than a quiche.
I bought all the ingredients and will be making this tomorrow. Can’t wait to try it – looks delicious!
I am T2 Diabetic. Going to sub the breadcrumbs for low carb flour … will keep you posted!
I made this tonight, and it was delicious and so easy. Thanks!
Made this yesterday – it was incredible!
Thank you for this recipe. It’s absolutely delicious! I will be making this regularly for sure! So easy and fun to make.
Tried this last night & loved it!! I had a garden full of zucchini & wanted to mix up my recipes this year. It’s a keeper. Smells great while it’s baking in the oven!!
Love this recipe. Making it for a second time today !! Thank you
Made this about a month ago – the first of your recipes I tried – and it was so good! Loved the ease of roasting the zucchini and onions in the oven instead of sautéing!
I love that most all your recipes are low carb!! My hubby’s T1 diabetic and your recipes have so much great flavor don’t spike his bloodsugar 💜
Hi Cheri, thank you so much for the kind review and I’m glad the recipes are working for you and your family <3
💜
This is a fabulous recipe as written, but is also so versatile! Many ways to add in other items, and change up the cheeses. I am a feta freak, so that was perfect. I did use a more flavorful cheese for the mozz, though. I had a mix of parmesan, romano and asiago that was awesome in this. I’ll add mushrooms to my roasting pan next time just to change it up a little bit, but like I said, it’s awesome as is!
Hi Deb, sounds like it would also be amazing with the mushrooms! Thanks for trying the recipe and your kind rating!
Délicieux
<3 <3 <3
Hi, Zucchini vary so much in size. Do you have an approximate weight for how much I’ll need?
Hi Linda, I would suggest about 1 pound (give or take some ounces)! It cooks down so you can go a little over the pound if you want!