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mediterranean zucchini pie
5 from 4 reviews

Mediterranean Zucchini Pie

Stella Drivas
This Mediterranean zucchini pie is an amazing low carb brunch or meal prep recipe. It's bursting with so many delicious flavors!
Servings: 6
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
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Equipment

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 to taste (keep in mind the feta and olives are salty). 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

You may also like these Feta and Zucchini Muffins
  1. Store leftovers in an airtight container in your fridge for up to 4 days.
  2. You can use almond flour instead of breadcrumb to make this gluten free
  3. You can use shredded gruyere cheese instead of mozzarella cheese.
Calories: 237kcal, Carbohydrates: 13g, Protein: 13g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 141mg, Sodium: 609mg, Potassium: 568mg, Fiber: 3g, Sugar: 6g, Vitamin A: 939IU, Vitamin C: 36mg, Calcium: 263mg, Iron: 2mg
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