Gluten-Free Savory Zucchini Pie
Indulge in the wholesome goodness of this Gluten-Free Savory Zucchini Pie, a flavor-packed dish that’s perfect for gluten-free dining without compromising on taste. This recipe features a buttery gluten-free pie crust filled with tender zucchini, sautéed onions, and garlic, blended with creamy feta and parmesan cheese for a rich, savory filling. Seasoned with aromatic herbs like oregano and basil, every bite is packed with Mediterranean-inspired flavors. With its golden, crisp top and irresistibly cheesy finish, this zucchini pie makes a satisfying entrée or a delightful addition to brunch menus. Easy to prepare and ready in just over an hour, this comforting dish serves up six portions of nutritious, flavor-forward perfection ideal for gluten-free and vegetarian eaters alike.
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Recipe Information
Ingredients
- 3 medium zucchini
- 1 9-inch gluten-free pie crust
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 2 cloves, minced garlic
- 1 cup, crumbled feta cheese
- 1 cup, grated parmesan cheese
- 3 units large eggs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Grate the zucchinis using a box grater and place them in a colander. Sprinkle a bit of salt over the zucchini and let it sit for about 10 minutes to draw out excess moisture. Squeeze the grated zucchini with your hands or a clean kitchen towel to remove as much liquid as possible.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add minced garlic to the skillet and sauté for another minute until fragrant.
Remove the skillet from heat. Stir in the prepared zucchini and set aside to cool slightly.
In a large bowl, whisk together the eggs until frothy. Then, add crumbled feta cheese, grated parmesan cheese, dried oregano, and dried basil. Season with salt and black pepper.
Add the sautéed vegetables to the egg and cheese mixture and stir until all ingredients are combined well.
Place the gluten-free pie crust on a baking sheet for easy handling. Pour the zucchini filling into the pie crust, spreading it evenly.
Bake the pie in the preheated oven for 40 to 50 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
Remove the pie from the oven and allow it to cool for at least 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 10302 mg | 448% | |
| Total Carbohydrate | 218.5 g | 79% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 52.8 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1921 mg | 148% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1997 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
