slice of zucchini feta pie with greek yogurt
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.
chopped onion with sliced squash on a board
zucchini and onions in a skillet
all wet ingredients in a bowl
bowl of cooked zucchini next to wet ingredients in another bowl
filling mixed in a bowl
prepared pie ready for oven
finished zucchini feta pie from overhead
a slice of the zucchini feta pie on a plate with yogurt
finished zucchini feta pie

Zucchini Feta Pie

This easy zucchini feta pie recipe is a fast and easy crustless version that you can pull together in under an hour.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Brunch
Cuisine Greek
Servings 6 Served
Calories 46 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 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
  • Cooking spray
  • Fat-free Greek yogurt to serve (optional)
  • Fresh Oregano leaves to finish (optional)


  •  Preheat your oven to 375 degrees F. Spray a deep pie dish with cooking spray and put to the side.
  • 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.
  • In a large bowl, add the beaten eggs, feta, parmesan, breadcrumbs, thyme, oregano and a pinch of salt and pepper.
  • 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.
  • 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. Enjoy.


Calories: 46kcalCarbohydrates: 4gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 130mgPotassium: 21mgFiber: 0.4gSugar: 0.4gVitamin A: 71IUVitamin C: 0.2mgCalcium: 91mgIron: 1mg
Keyword appetizer, brunch, lunch
Tried this recipe?Let us know how it was!