Tasty Zucchini Feta Pie

This delightful summer squash and cheese tart turns ordinary zucchini into a fancy dish you'll want for lunch or supper. The oven-baked zucchini and red onion make a soft foundation while tangy feta and fresh herbs bring a taste of the Mediterranean to this flexible dish.

I came up with this dish one summer when zucchini took over our backyard garden. After everyone got tired of zucchini on the grill, this pie saved our dinner plans and now we make it regularly from July to September.

Ingredients

• Large zucchini: Our main ingredient that gets super tender after baking. Go for firm middle-sized ones with smooth skin
• Red onion: Gives a nice sweet touch when baked. Pick ones that seem heavy when you hold them
• Olive oil: Makes the veggies bake up perfectly. Grab a nice extra virgin for better taste
• Garlic and onion powder: Adds flavor depth without burning like fresh garlic might
• Eggs: They hold everything together. Eggs from local farms really make a difference
• Feta cheese: Gives that salty kick. Real Greek or Bulgarian types break apart nicely
• Parmesan cheese: Adds rich flavor notes. Grate it fresh for better melting and taste
• Dried thyme: Works great with the Mediterranean flavors. Rub it between your fingers first
• Breadcrumbs: Soaks up extra water from the zucchini. Panko makes it lighter
• Mozzarella: Gives you that stretchy cheese pull everyone loves. The low moisture kind keeps things from getting soggy

Step-by-Step Instructions

Roast the vegetables:

Heat your oven to 400°F and put parchment on a baking tray. Cut zucchini into even circles and chop your red onion. Mix them with olive oil, garlic powder, onion powder, salt and pepper until everything's coated. Spread them out on the tray and bake for 20-22 minutes until they start to brown but stay firm. This step brings out their flavors and gets rid of extra moisture that would make your pie wet.

Prepare the egg mixture:

While veggies are cooking, break three eggs into a big bowl and give them a quick beat. Throw in crumbled feta, grated parmesan, dried thyme, breadcrumbs, and a bit of salt and pepper. Stir it all up until mixed but still chunky. The breadcrumbs really matter here since they soak up any leftover moisture from the zucchini.

Assemble the pie:

After the veggies finish, turn your oven down to 375°F. Cool the veggies for about 5 minutes, then carefully fold them into your egg mix. Don't stir too much—you want to keep some texture. Pour half this mixture into a 9-inch pie dish, making it level. Scatter mozzarella over this bottom layer, then add the rest of your zucchini mix on top. Finish with a sprinkle of extra parmesan cheese.

Bake to golden perfection:

Put your pie in the middle of your oven and bake it for 50 minutes. Look for a golden-brown top that seems set in the middle. It should jiggle slightly when you move it, but not look runny. Let it sit for at least 10 minutes before cutting so it can firm up properly. This waiting step helps you get nice clean slices instead of a messy pile.

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The feta cheese really makes this dish special. The first time I brought it to a neighborhood dinner, three folks asked how to make it before we even finished eating. My friend Maria who grew up in Greece told me it reminded her of her grandma's spanakopita but in a simpler, more homey way.

Make It Ahead

This zucchini pie actually tastes better after sitting a while. You can bake it up to 24 hours early and keep it in the fridge once it cools down. To warm it up, cover it loosely with foil and heat in a 325°F oven for about 20 minutes until hot all the way through. The flavors mix together nicely overnight, so it's perfect when you're hosting and don't want to cook everything the same day.

Seasonal Variations

Though regular zucchini works great, you can change this recipe as the seasons shift. In spring, try adding some asparagus and fresh mint. Late summer is perfect for mixing in cherry tomatoes and basil. Fall versions taste amazing with butternut squash and sage. Just keep the same amount of veggies to egg mix, and you can get creative while keeping the pie's structure solid.

Serving Suggestions

This handy pie fits almost any meal. For brunch, serve it with a simple green salad with lemon dressing. For a light dinner, pair it with some roasted cherry tomatoes and a glass of cold white wine. Leftover slices make a great lunch at room temperature, maybe with a spoonful of tzatziki on the side. The pie also works well for picnics or potlucks since it travels easily.

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This zucchini feta pie brings together basic ingredients for big flavors. Give it a shot and it'll soon be a family favorite!

Frequently Asked Questions

→ Can I make this zucchini pie before I need it?

You bet! You can get the parts ready early. Roast your veggies and keep them in the fridge for a day. Put everything together right before baking, or build the whole pie and chill it for up to 4 hours. Just add 5-10 minutes more to your cooking time if it's coming straight from the cold fridge.

→ What can I use instead of breadcrumbs if I can't eat gluten?

No problem! The recipe already mentions almond flour as a good swap. You can also try gluten-free breadcrumbs, crushed gluten-free crackers, or ground up oats to get that same nice texture and binding.

→ What goes well on the side with this pie?

This pie tastes amazing with a simple green salad tossed in lemony dressing. If you want something heartier, try it with roasted potatoes, steamed veggies, or a warm bowl of tomato soup. It's also really good with a spoonful of tzatziki or plain Greek yogurt on top.

→ How do I tell when the pie is done cooking?

You'll know it's ready when the top turns golden brown and the middle doesn't jiggle anymore. Stick a knife in the center - it should come out clean without any wet egg mixture. If the top starts getting too brown too fast, just cover it with foil for the last 15-20 minutes while it bakes.

→ Can I freeze this pie for later?

Sure thing! Once it's baked, you can freeze it for up to 2 months. Let it cool completely first, then wrap it tight in plastic and aluminum foil before freezing. When you want to eat it, thaw it in your fridge overnight and warm it up in a 350°F oven for about 20-30 minutes.

→ Which kind of feta tastes best in this recipe?

Old-school Greek or Bulgarian feta made from sheep's milk really brings the best flavor and feel. But honestly, any feta will do the job. If you want it milder, just rinse your feta before you crumble it. For a stronger kick, grab an aged feta and don't bother rinsing it.