This easy zucchini feta pie is a delicious low-carb brunch, lunch, or light dinner. It is packed with tender zucchini, creamy feta, Parmesan, mozzarella, and herbs, then baked until golden and set. The result is a savory crustless pie with plenty of fresh flavor and cheesy goodness.hungryhappens
Why You’ll Love This Recipe
- Simple ingredients and easy preparation.
- Naturally low-carb and filling.
- Delicious served warm or at room temperature.
- Great for brunch, lunch, or a light dinner.
- Can be prepared ahead of time.
- Makes six servings.
Ingredients
- 3 large zucchini, sliced.
- 1 medium red onion, diced.
- 1 tablespoon olive oil.
- ½ teaspoon garlic powder.
- ½ teaspoon onion powder.
- Salt and black pepper, to taste.
- 3 eggs, lightly beaten.
- 5 ounces feta cheese, crumbled.
- ¼ cup grated Parmesan cheese.
- ½ teaspoon dried thyme.
- ¼ cup breadcrumbs or almond flour.
- ½ cup shredded mozzarella cheese.
- Extra Parmesan, for topping.
Instructions
Roast the vegetables
Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
Add the sliced zucchini and diced red onion to the baking sheet. Drizzle with olive oil and season with garlic powder, onion powder, salt, and black pepper.
Toss everything together until the vegetables are evenly coated. Spread them across the baking sheet and roast for 20–22 minutes.
Remove the vegetables from the oven and reduce the oven temperature to 375°F.
Prepare the filling
In a large mixing bowl, combine the beaten eggs, crumbled feta, Parmesan, breadcrumbs or almond flour, dried thyme, salt, and black pepper.
Add the roasted zucchini and onion to the bowl. Gently stir until the vegetables are coated in the egg and cheese mixture.
Assemble the pie
Lightly grease a 9-inch pie dish.
Transfer half of the zucchini mixture to the dish and spread it into an even layer. Sprinkle the mozzarella evenly over the top.
Add the remaining zucchini mixture and gently smooth the surface. Finish with an extra sprinkle of Parmesan cheese.
Bake
Bake at 375°F for approximately 50 minutes, or until the top is golden brown and the center is set.
Allow the pie to cool for 5–10 minutes before slicing and serving.
Recipe Tips
- Choose firm zucchini for the best texture.
- Do not skip roasting the vegetables, as this helps remove excess moisture.
- Pat the roasted vegetables gently with paper towels if they seem very wet.
- Use almond flour instead of breadcrumbs for a lower-carbohydrate option.
- Allow the pie to rest before slicing so it holds together more easily.
- Add fresh dill, parsley, basil, or mint for extra flavor.
- For a golden top, place the pie under the broiler for the final 1–2 minutes, watching it carefully.
Serving Suggestions
Serve the zucchini feta pie warm or at room temperature with:
- A fresh green salad.
- Greek yogurt or tzatziki.
- Sliced tomatoes and cucumber.
- Roasted potatoes.
- Fresh herbs and a squeeze of lemon.
Storage and Reheating
Store leftover zucchini feta pie in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual slices in the microwave, or warm the entire pie in a 350°F oven until heated through. The pie can also be served cold or at room temperature.
Frequently Asked Questions
Can I make this zucchini pie ahead of time?
Yes. Prepare and bake the pie in advance, then refrigerate it once cooled. Reheat it before serving or enjoy it at room temperature.
Can I use shredded zucchini?
Yes, but squeeze out as much liquid as possible before mixing it with the other ingredients. Excess moisture can make the pie soft and watery.
Can I make this recipe gluten-free?
Yes. Use almond flour or certified gluten-free breadcrumbs instead of regular breadcrumbs.
Is this recipe suitable for brunch?
Absolutely. It can be cut into wedges and served alongside fruit, salad, yogurt, or other brunch dishes.
Nutrition Information
Approximate nutrition per serving:
- Calories: 214 kcal.
- Carbohydrates: 12 g.
- Fiber: 2 g.
- Net carbohydrates: 10 g.
- Protein: 12 g.
- Fat: 14 g.
- Saturated fat: 6 g.
- Polyunsaturated fat: 1 g.
- Monounsaturated fat: 5 g.
- Trans fat: 0.01 g.
- Cholesterol: 114 mg.
- Sodium: 479 mg.
- Potassium: 522 mg.
- Sugar: 5 g.
- Vitamin A: 644 IU.
- Vitamin C: 30 mg.
- Calcium: 253 mg.
- Iron: 2 mg.
Nutritional information is an estimate and may vary according to the ingredients and brands used.
Recipe Card
Recipe: Easy Zucchini Feta Pie
Course: Brunch, lunch, side dish
Cuisine: Mediterranean-inspired
Prep time: 10 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 25 minutes
Servings: 6
Oven temperature: 400°F, then 375°F
