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Zucchini Feta Pie

Serves 8
Time 1 hr 5 min
Though ideal for picnics, you'll think of any excuse to make this rich, savory pie, especially when zucchini is in season. To punch up the flavor add a small handful of chopped fresh herbs or a generous pinch of freshly grated nutmeg.
Ingredients
  • 5 small zucchini (about 1 1/4 pounds) divided
  • 3 tablespoons all-purpose flour
  • 3 eggs
  • 1 (6.0-ounce) container feta cheese crumbles divided
  • 1 frozen (9-inch) regular or whole wheat pie crust
Method

Preheat the oven to 350°F. Very thinly slice one zucchini and set aside. Grate remaining zucchini, firmly squeezing it by the handful to remove as much liquid as possible.

In a large bowl, whisk together flour and eggs. Reserve 1/2 cup cheese, and then stir grated zucchini and remaining cheese into egg mixture. Transfer to pie crust, top with sliced zucchini (arranging it in circles, if you like) and reserved cheese and bake until firm and golden brown, 50 to 55 minutes. Set aside to let cool, and then serve warm or cold.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 5 small zucchini (about 1 1/4 pounds) divided
  • 3 tablespoons all-purpose flour
  • 3 eggs
  • 1 (6.0-ounce) container feta cheese crumbles divided
  • 1 frozen (9-inch) regular or whole wheat pie crust