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This Mediterranean zucchini pie is an amazing low carb brunch or meal prep recipe. It’s bursting with tons of fresh flavors!
This Mediterranean zucchini pie is a vibrant celebration of sun-drenched flavors. This recipe brings together a garden’s worth of fresh ingredients into a cohesive, savory bake. The foundation of the dish lies in the earthy sweetness of roasted zucchini and red onions.
The zucchini and onions are folded into some whisked eggs, briny Kalamata olives and tangy feta cheese. Uncooked cherry tomatoes that burst with freshness in every bite. To provide structure, a handful of breadcrumbs and Parmesan cheese are folded into the mix.
What elevates this pie into true comfort food territory is the indulgent middle layer of molten mozzarella. This hidden core melts into a gooey, stringy ribbon that contrasts beautifully with the textured vegetable filling.
The final touch is a generous dusting of Parmesan cheese across the top. This lacy topper provides a satisfying crunch that gives way to the soft, herb-flecked interior.
If you like this recipe, you will love this Easy Zucchini Feta Pie or this Crustless Zucchini Feta Pie.
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Mediterranean Zucchini Pie
Ingredients
- 3 large zucchini, sliced + halved
- 1 medium red onion, diced
- 1 tbs olive oil
- 1/2 tsp each garlic powder, onion powder + Italian herb blend
- salt + pepper, to taste
- 4 eggs, lightly beaten
- 5 oz (140 g) feta cheese, crumbled
- 1/4 cup (25 g) grated parmesan cheese
- 1/4 cup (30 g) breadcrumbs, (or almond flour)
- 1/2 cup (75 g) cherry tomatoes, halved
- 1/3 cup (45 g) Kalamata olives, halved
- salt + pepper, to taste
- 3 tbs fresh parsley, chopped
- 1/2 cup (55 g) shredded mozzarella
Instructions
- Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.
- Transfer the zucchini and red onion to your baking sheet. Add the olive oil, salt, pepper, garlic powder, onion powder, Italian herb blend and toss until well coated. Spread vegetables out evenly (it doesn't matter if they overlap). Roast for 22-25 minutes. Remove the pan from the oven and lower oven temperature to 375℉.
- In a large bowl, mix together your eggs, feta, parmesan, breadcrumb, tomatoes, olives, parsley, salt and pepper. Fold in the roasted zucchini and onions. Spray the pie dish with olive oil. Transfer half of the batter to the pie dish. Sprinkle evenly with mozzarella and then top with the rest of the zucchini mixture. Top with another sprinkle of grated parmesan. Bake for 50 minutes or until golden brown and set on top. Allow to cool 10 minutes prior to slicing.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use almond flour instead of breadcrumb to make this gluten free
- You can use shredded gruyere cheese instead of mozzarella cheese.