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Zucchini Pie

Zucchini pie baked into a golden, set egg custard with charred edges and visible green herb specks. This Mediterranean zucchini feta bake uses shredded zucchini squeezed dry and a simple flour binder for a tender slice.
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Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

shredded zucchini
  • 3 cup zucchini squeezed dry
eggs
  • 4 large eggs
feta cheese
  • 1 cup crumbled feta cheese
parmesan
  • 0.5 cup grated parmesan
flour
  • 0.5 cup all-purpose flour
baking powder
  • 1 tsp baking powder
olive oil
  • 0.5 cup olive oil
onion
  • 1 small onion diced
garlic
  • 2 garlic cloves minced
fresh mint
  • 0.25 cup fresh mint chopped
fresh dill
  • 0.25 cup fresh dill chopped
dried oregano
  • 0.5 tsp dried oregano
salt and pepper
  • 1 salt and pepper

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9-inch pie dish. Grease thoroughly so the golden edges release cleanly.
  2. Squeeze moisture from the shredded zucchini thoroughly. Keep pressing until the zucchini feels dry rather than wet.
Mix the filling
  1. Whisk the eggs and olive oil until smooth. The mixture should look slightly glossy.
  2. Stir in the zucchini, diced onion, minced garlic, crumbled feta cheese, and grated parmesan. Distribute the zucchini evenly through the custard base.
  3. Fold in the all-purpose flour, baking powder, fresh mint, fresh dill, dried oregano, salt, and pepper. Mix just until no flour pockets remain.
Bake and finish
  1. Pour the mixture into the greased pie dish. Smooth the top so it bakes evenly for set, golden charred edges.
  2. Bake for 35–40 minutes at 375°F until golden and set. The center should hold when gently shaken.
  3. Cool for 10 minutes before slicing. The pie will firm up as it cools.
  4. Garnish with extra dill before slicing. Add herbs on top right before serving for bright green specks.

Notes

Pro tip: squeezing the zucchini dry is the main step that prevents a watery slice—press until it feels noticeably dry. Refrigerate leftovers in a sealed container up to 3 days; reheat in the oven or skillet to refresh the set texture. Freezing is not recommended because the zucchini custard can weep after thawing. For a lighter option, use part-skim feta and reduce olive oil slightly by 1–2 tbsp.