Description
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
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3 medium zucchini, grated
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1 teaspoon salt (for draining zucchini)
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1 cup crumbled feta cheese
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1/2 cup grated Parmesan cheese
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3 large eggs
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1/2 cup milk
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1/3 cup olive oil
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon black pepper
- 2 tablespoons chopped fresh dill or parsley
Instructions
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Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or baking pan.
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Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes.
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Using a clean kitchen towel, squeeze out as much excess moisture as possible.
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In a large bowl, whisk together eggs, milk, and olive oil.
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Stir in flour and baking powder until just combined.
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Fold in drained zucchini, feta cheese, Parmesan cheese, black pepper, and fresh herbs.
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Pour mixture into prepared pie dish and spread evenly.
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Bake for 35–40 minutes, or until the top is golden and a knife inserted in the center comes out clean.
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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.
