Zucchini Feta Pie (Print Version)
# Ingredients:
→ Vegetables
01 -
3 large zucchini, sliced
02 -
1 medium red onion, diced
→ Seasonings
03 -
1 tablespoon olive oil
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
Salt and pepper to taste
07 -
1/2 teaspoon dried thyme
→ Dairy and Proteins
08 -
3 eggs, lightly beaten
09 -
150g feta cheese, crumbled
10 -
1/4 cup grated parmesan cheese, plus extra for topping
11 -
1/2 cup shredded mozzarella
→ Other
12 -
1/4 cup breadcrumbs (or almond flour for gluten-free option)
# Instructions:
01 -
Preheat oven to 200°C (400°F). Line a large baking dish with parchment paper. Toss sliced zucchini and diced red onion with olive oil, garlic powder, onion powder, salt, and pepper. Spread vegetables evenly on the baking sheet and roast for 20-22 minutes.
02 -
In a large bowl, combine beaten eggs, crumbled feta, grated parmesan, breadcrumbs, dried thyme, salt, and pepper. Gently fold in the roasted vegetables to coat evenly.
03 -
Reduce oven temperature to 190°C (375°F). Transfer half of the vegetable mixture to a 23cm (9-inch) pie dish. Sprinkle evenly with shredded mozzarella, then top with the remaining mixture. Sprinkle additional parmesan on top.
04 -
Bake for 50 minutes or until the top is golden brown. Allow to cool slightly before serving.
# Notes:
01 -
For best results, let the pie rest for 10 minutes before slicing to allow it to set properly.