This recipe combines fresh vegetables and tangy feta in a soft, flavorful filling that bakes into a beautifully golden pie. It’s easy enough for busy weeknights yet impressive enough to serve to guests.
The zucchini keeps the pie moist and tender, while the feta adds a salty, creamy contrast. With minimal prep and simple ingredients, it’s a great way to use up extra zucchini during peak season.
It can be served warm or at room temperature, making it ideal for meal prep, picnics, or potlucks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 medium zucchini, grated 1 teaspoon salt (for draining zucchini) 1 cup crumbled feta cheese 1/2 cup grated Parmesan cheese 3 large eggs 1/2 cup milk 1/3 cup olive oil 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon black pepper 2 tablespoons chopped fresh dill or parsley
Directions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or baking pan.
Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes. Squeeze out as much excess moisture as possible using a clean kitchen towel.
In a large bowl, whisk together the eggs, milk, and olive oil.
Stir in the flour and baking powder until just combined.
Fold in the drained zucchini, feta cheese, Parmesan cheese, black pepper, and fresh herbs.
Pour the mixture into the prepared pie dish and spread evenly.
Bake for 35–40 minutes, or until the top is golden and a knife inserted in the center comes out clean.
Let the pie cool slightly before slicing and serving.
Servings and timing
Servings: 6 to 8 slices Prep time: 15 minutes Cook time: 40 minutes Total time: 55 minutes
Variations
Add chopped green onions or sautéed onions for extra flavor.
Incorporate fresh mint along with dill for a more Mediterranean twist.
Substitute whole wheat flour for half of the all-purpose flour for a nuttier texture.
Add a handful of chopped spinach for extra greens.
For a crust-like base, sprinkle sesame seeds on top before baking.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual slices in a 325°F (165°C) oven for about 10 minutes, or microwave briefly until warmed through.
This pie can also be frozen for up to 2 months. Wrap tightly, thaw overnight in the refrigerator, and reheat before serving.
FAQs
Do I need to peel the zucchini?
No, the skin is tender and adds color and nutrients. Simply wash and grate.
Why do I need to drain the zucchini?
Zucchini contains a lot of water. Draining prevents the pie from becoming soggy.
Can I use a different cheese instead of feta?
Yes, goat cheese or ricotta can be used, though the flavor will be milder.
Can I make this pie gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
Can I prepare this ahead of time?
Yes, bake it ahead and refrigerate. Reheat before serving or enjoy at room temperature.
What herbs work best in this recipe?
Dill, parsley, mint, or even basil pair beautifully with zucchini and feta.
How do I know when it’s done baking?
The top should be golden and a knife inserted in the center should come out clean.
Can I add protein to this pie?
Yes, cooked and crumbled bacon or shredded chicken can be added for a heartier version.
Can I use frozen zucchini?
Fresh zucchini is best, but if using frozen, thaw completely and squeeze out excess moisture thoroughly.
Is this served hot or cold?
It can be enjoyed warm, at room temperature, or even chilled depending on your preference.
Conclusion
Quick and Easy Zucchini Feta Pie is a flavorful, versatile dish that transforms simple ingredients into a satisfying meal. With its tender texture, savory cheeses, and fresh herbs, it’s a reliable recipe you’ll turn to again and again for effortless homemade comfort.
This Quick and Easy Zucchini Feta Pie is a savory, golden-baked dish made with tender grated zucchini, creamy feta cheese, fresh herbs, and a light, fluffy crust. Perfect for brunch, lunch, or a light dinner, this zucchini feta pie is simple to prepare and packed with fresh Mediterranean-inspired flavor.
Ingredients
3 medium zucchini, grated
1 teaspoon salt (for draining zucchini)
1 cup crumbled feta cheese
1/2 cup grated Parmesan cheese
3 large eggs
1/2 cup milk
1/3 cup olive oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon black pepper
2 tablespoons chopped fresh dill or parsley
Instructions
Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or baking pan.
Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes.
Using a clean kitchen towel, squeeze out as much excess moisture as possible.
In a large bowl, whisk together eggs, milk, and olive oil.
Stir in flour and baking powder until just combined.
Fold in drained zucchini, feta cheese, Parmesan cheese, black pepper, and fresh herbs.
Pour mixture into prepared pie dish and spread evenly.
Bake for 35–40 minutes, or until the top is golden and a knife inserted in the center comes out clean.
Allow to cool slightly before slicing and serving
Notes
Draining the zucchini thoroughly prevents a soggy pie.Add chopped green onions or sautéed onions for extra flavor.Mix in fresh mint for a brighter Mediterranean twist.Substitute half the flour with whole wheat flour for a nuttier taste.Add chopped spinach for extra greens.Sprinkle sesame seeds on top before baking for a subtle crunch.Store leftovers in an airtight container in the refrigerator for up to 4 days.Freeze tightly wrapped for up to 2 months; thaw overnight and reheat before serving.
