Mediterranean Diet Savory Zucchini Pie
Discover the wholesome flavors of the Mediterranean Diet Savory Zucchini Pie, a delightful fusion of fresh veggies, herbs, and creamy feta cheese. This zucchini pie is loaded with nutrient-rich ingredients like grated zucchini, aromatic garlic and onions, and fragrant fresh dill, parsley, and mint, making it a standout dish for healthy eating enthusiasts. The easy-to-follow recipe combines pantry staples—like all-purpose flour, baking powder, and eggs—to create a light yet satisfying pie that bakes to golden perfection in just 45 minutes. Whether served warm or at room temperature, this Mediterranean-inspired dish is perfect as a vegetarian main course or a flavorful side for family meals and gatherings. With minimal prep time and bold, savory flavors, it’s the perfect addition to your recipe repertoire.
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Recipe Information
Ingredients
- 3 medium zucchini
- 3 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 4 large eggs
- 0.5 cup whole milk
- 7 ounces feta cheese
- 2 tablespoons fresh dill
- 2 tablespoons fresh parsley
- 1 tablespoon fresh mint
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
Instructions
Preheat the oven to 375°F (190°C).
Grate the zucchini and place it in a colander. Sprinkle with a pinch of salt and let it sit for 10 minutes to draw out excess moisture. Squeeze out the liquid with your hands or a clean kitchen towel.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for 5 minutes until soft and translucent.
Add minced garlic to the skillet and cook for another minute until fragrant. Remove from heat.
In a mixing bowl, combine flour and baking powder. In another bowl, beat the eggs and whisk in the milk.
Pour the wet ingredients into the dry ingredients, stirring until just combined. Fold in the squeezed zucchini, sautéed onion mixture, crumbled feta cheese, and remaining 1 tablespoon of olive oil.
Chop the fresh dill, parsley, and mint. Add them to the batter along with salt, black pepper, and red pepper flakes. Mix until evenly distributed.
Grease a 9-inch pie pan or baking dish and pour in the zucchini mixture, spreading it out evenly.
Bake for 40-45 minutes, until the top is golden and the pie has set.
Allow the pie to cool for a few minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 935 mg | 312% | |
| Sodium | 11010 mg | 479% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 52.6 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1455 mg | 112% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2398 mg | 51% | |
*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.
