0 hours 10 mins
1 hours 0 mins
1 hours 10 mins
My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.
2 Large zucchini, sliced
2 Small yellow squash, sliced
1/2 Medium red onion, diced
1 Tbsp. Olive Oil
2 Garlic cloves, finely minced
Kosher salt and fresh ground black pepper to taste
4 Large eggs, lightly beaten
5 oz feta cheese, crumbled
1/4 Cup Grated or shaved Parmesan cheese plus more for topping
1/2 Tsp. Dried Thyme
1/2 Tsp. Dried Oregano
1/4 Cup Dry Breadcrumbs
1/2 Cup Shredded mozzarella
Fat-free Greek yogurt to serve (optional)
Fresh Oregano leaves to finish (optional)
1) Preheat your oven to 375 degrees F. Spray a deep pie dish with cooking spray and put to the side.
2) In a large skillet, heat the olive oil over a medium high heat. Add the zucchini, yellow squash and red onion and stir to combine. Sprinkle with a large pinch of salt and pepper. Cook for about 6-8 minutes until the veggies soften and the onions are translucent. Add the garlic and stir into the mixture. Cook for one minute and remove from the heat. Add the veggies to a bowl and let cool.
3) In a large bowl, add the beaten eggs, feta, parmesan, breadcrumbs, thyme, oregano and a pinch of salt and pepper.
4) Add the zucchini and summer squash and gently fold into the wet ingredients to coat. Put half of this mixture to the prepared pie dish. Top with the mozzarella and then add the remaining vegetable mixture on top. Smooth the top so it lays flat. Top with another 2-3 tablespoons of grated or shaved parmesan and bake for about 45 – 50 minutes until golden brown. Test the pie by inserting a toothpick into the center of the pie. If it comes out wet, let it continue baking for another 5 minutes and test again. If the toothpick comes out clean, the pie is done.
5) Let the pie rest for about 5 – 10 minutes before serving. Cut into wedges or squares and serve as an appetizer, or as a light lunch. My favorite is to serve this for brunch with a side of Greek yogurt and a sprinkle of fresh oregano leaves. Enjoy.
NOTES: My zucchini and feta pie (Kolokithopita) is an easy, crustless version of this traditional Greek dish. It can be compared to a quiche or frittata but is packed with the Greek flavors we all love.
Preheat the oven to 375 degrees F. and spray a deep dish (a pie dish or quiche dish work great) with cooking spray and put it to the side.
To get started on this Greek zucchini pie, you’ll want to prep your vegetables. Traditionally, this recipe is made with only zucchini and you can certainly do that. Just use three large zucchini. I had some summer squash on hand so I substituted them for some of the zucchini. There isn’t a major impact on flavor (both squash types are mild and delicious) just a pretty play on color. So use what you like. Cut the squash into thin slices. Dice your red onion and finely mince your garlic.
In a large non-stick skillet, add the olive oil and then all the squash and red onion. Stir occasionally until the veggies are soft and wilted (about 6-8 minutes) then add the garlic and continue cooking for a minute. Stir the garlic into the veggies to spread that flavor. Sprinkle with salt and pepper and put to the side to cool for about 5 minutes. The veggies don’t have to be fully cooled but they shouldn’t be piping hot either.
While they are cooling, combine the eggs, feta, parmesan, thyme, oregano, bread crumbs, salt and pepper in a large bowl. Mix with a fork to combine everything. Now, add the veggie mixture to the egg mixture and gently fold to combine everything.
It is now time to assemble the pie. Put half of the veggie mixture on the bottom of your prepared baking dish. Flatten with the back of a spoon. Evenly spread the mozzarella over the top of the first layer. Add the rest of the zucchini mixture over the mozzarella and flatten with the back of the spoon. Finish by sprinkling extra parmesan evenly over the top. I used shaved parmesan here but grated parm works great too.
Pop this zucchini feta bake in the oven and bake for about 45 minutes. Check for doneness using a toothpick. Insert it in the middle of the pie and if it comes out dry it is done. If it is still wet, let it bake another 5 minutes. Remove and let the pie settle for about 5-10 minutes before cutting into it.
You can cut this into traditional pie shape wedges, or into smaller square if serving as an appetizer. I’ll often make this in a square 8×8 glass dish if I’m cutting it into appetizer portions. It just works better for presentation. Serve the zucchini feta pie with a dollop of Greek yogurt and a sprinkling of fresh oregano leaves for the perfect bite. Enjoy.
Note, I served non-fat Greek yogurt because that is my go-to choice but feel free to use full fat, 1% or 2% too. What ever works for you.
Did you like this recipe? Are you looking for other easy Greek inspired recipes? Try some of my other favs: