Zucchini Feta Pie Recipe

Zucchini Feta Pie Recipe

I made a dreamy little zucchini feta pie recently and I just had to share it all of you. I’m salivating just thinking about it. It was fluffy and light like a soufflé, rich in flavor from the cheese, and vibrant and fresh with the farmer’s market zucchini! It truly tasted like there was so much more effort put into it then just dumping all the ingredients in a bowl, pouring it into a pie plate and baking (it’s that easy folks!). I ate this for breakfast (my rationale: it has a few eggs in it….), lunch and dinner the week I made it. I’ll be making this little number again and again!

As you may have noticed there tends to be a running theme of dishes I can make and take with me to upcoming events, parties and barbeques. I’m a very busy girl…and I never like to go anywhere empty handed! This zucchini and feta pie is just another one of those perfect pot luck items. It has very few ingredients, its low effort, and involves minimal clean up. Pretty much the equation for a perfect recipe!

Next time you grab zucchini at your local farmer’s market, come and grab this recipe. You’ll be a very happy diner that day!

…all for the love of the dish


Zucchini Feta Pie Recipe

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 8


  • 2 & ½ cups shredded zucchini
  • 2 cups feta cheese
  • 3 eggs
  • 3 tbsp olive oil
  • 4 tbsp flour
  • 1 tsp oregano
  • ½ tsp sea salt
  • ½ tsp pepper


  1. Preheat oven to 350 degrees. Combine all ingredients in a bowl and mix well. Pour into a pie dish and bake for 45 to 50 minutes or until just starting to slightly brown at the edges and the center is not jiggly.
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