Savory Zucchini Feta Pie

This savory zucchini feta pie transforms humble summer squash into an elegant meal that's perfect for brunch or dinner. The roasted zucchini and red onion create a tender base while creamy feta and herbs add Mediterranean flair to this versatile dish.

I created this recipe during a summer when our garden produced a tsunami of zucchini. After my family grew tired of grilled zucchini, this pie became our salvation and now remains in heavy rotation from July through September.

Ingredients

• Large zucchini: The star ingredient that becomes wonderfully tender when roasted. Look for firm medium sized ones without blemishes
• Red onion: Adds a subtle sweetness when roasted. Choose ones that feel heavy for their size
• Olive oil: Helps the vegetables roast perfectly. Use a good quality extra virgin for best flavor
• Garlic and onion powder: Provides aromatic depth without the risk of burning that fresh garlic has
• Eggs: Create the custard that binds everything together. Farm fresh makes a difference here
• Feta cheese: Brings briny tanginess. Traditional Greek or Bulgarian varieties crumble best
• Parmesan cheese: Adds savory umami notes. Freshly grated provides superior melting and flavor
• Dried thyme: Complements the Mediterranean profile perfectly. Crush between your fingers before adding
• Breadcrumbs: Helps absorb excess moisture from the zucchini. Panko creates the lightest texture
• Mozzarella: Creates that irresistible cheese pull. Low moisture variety prevents sogginess

Step-by-Step Instructions

Roast the vegetables:

Preheat your oven to 400°F and line a baking sheet with parchment paper. Slice your zucchini into uniform rounds and dice your red onion. Toss them with olive oil, garlic powder, onion powder, salt and pepper until every piece is coated. Spread them across the baking sheet and roast for 20 to 22 minutes until they begin to caramelize but still hold their shape. The roasting process concentrates the flavors and removes excess moisture that could make your pie soggy.

Prepare the egg mixture:

While the vegetables roast, crack three eggs into a large mixing bowl and beat them lightly. Add the crumbled feta cheese, grated parmesan, dried thyme, breadcrumbs, and a pinch of salt and pepper. Mix these ingredients together until well combined but still textured. The breadcrumbs are crucial here as they help absorb any remaining moisture from the zucchini.

Assemble the pie:

When the vegetables are done roasting, reduce your oven temperature to 375°F. Let the vegetables cool slightly for about 5 minutes, then gently fold them into your egg mixture. The key word is gently here to maintain some texture. Transfer half of this mixture into a 9-inch pie dish, creating an even layer. Sprinkle the shredded mozzarella evenly over this first layer, then top with the remaining zucchini mixture. Finish with a light dusting of additional parmesan cheese on top.

Bake to golden perfection:

Place your assembled pie in the center rack of your oven and bake for 50 minutes. You are looking for a golden brown top and set center. The pie should have a slight wobble when gently shaken, but no liquid movement. Allow it to rest for at least 10 minutes before slicing to let the internal structure set up properly. This resting period makes the difference between neat slices and a messy serving.

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The feta cheese is truly the secret ingredient that elevates this dish. The first time I served this at a neighborhood potluck, three people asked for the recipe before dinner was over. My neighbor Maria who grew up in Greece said it reminded her of her grandmother's spanakopita but in a more rustic, accessible form.

Make It Ahead

This zucchini pie actually improves with a bit of time. You can bake it up to 24 hours before serving and refrigerate once cooled. To reheat, cover loosely with foil and warm in a 325°F oven for about 20 minutes until heated through. The flavors meld beautifully overnight, making this an excellent choice for entertaining when you want to minimize day-of cooking.

Seasonal Variations

While classic zucchini works wonderfully, this recipe adapts beautifully to the changing seasons. In spring, try adding asparagus and fresh mint. Late summer calls for adding cherry tomatoes and basil. Fall versions shine with butternut squash and sage. The basic ratio of vegetables to egg mixture remains the same, allowing endless creativity while maintaining the pie's structure.

Serving Suggestions

This versatile pie works in nearly any meal context. For brunch, serve with a simple green salad dressed with lemon vinaigrette. As a light dinner, pair with roasted cherry tomatoes and a glass of crisp white wine. Leftovers make an excellent lunch eaten at room temperature, perhaps with a dollop of tzatziki on the side. The pie also travels well for picnics or potlucks.

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This zucchini feta pie is a perfect marriage of simple ingredients and bold flavors. Give it a try — it'll become a household favorite!

Frequently Asked Questions

→ Can I prepare this zucchini pie ahead of time?

Yes, you can prepare the components ahead of time. Roast the vegetables and store them in the refrigerator for up to 24 hours. Assemble the pie just before baking, or assemble completely and refrigerate for up to 4 hours before baking. You may need to add 5-10 minutes to the baking time if baking straight from the refrigerator.

→ Can I substitute the breadcrumbs with something gluten-free?

Absolutely! The recipe already suggests almond flour as an alternative to breadcrumbs. You could also use gluten-free breadcrumbs, crushed gluten-free crackers, or ground oats for a similar texture and binding effect.

→ What can I serve with zucchini feta pie?

This pie pairs beautifully with a fresh green salad dressed with lemon vinaigrette. For a more substantial meal, serve with roasted potatoes, steamed vegetables, or a cup of tomato soup. It's also excellent with a dollop of tzatziki or Greek yogurt on the side.

→ How do I know when the pie is properly cooked?

The pie is done when the top is golden brown and the center is set. If you insert a knife into the center, it should come out clean without any runny egg mixture. If the top is browning too quickly, cover with foil for the last 15-20 minutes of baking.

→ Can I freeze zucchini feta pie?

Yes, you can freeze the baked pie for up to 2 months. Cool completely, then wrap tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through, about 20-30 minutes.

→ What type of feta cheese works best?

Traditional Greek or Bulgarian feta made from sheep's milk offers the best flavor and texture. However, any type of feta will work. For a milder flavor, rinse the feta before crumbling. For a stronger taste, use an aged feta and skip rinsing.