This Greek-inspired zucchini pie is light yet satisfying, packed with vegetables, eggs, and feta for a naturally high-protein, low-carb meal. It’s baked until golden and tender, making it perfect for a wholesome lunch, dinner, or make-ahead option for busy days.
Why You’ll Love This Recipe
Naturally low in carbohydrates and suitable for diabetic-friendly meal planning
High in protein from eggs and feta, helping you feel full longer
Simple ingredients with fresh Mediterranean flavors
Easy to prepare and great for meal prep
Delicious served warm or at room temperature
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2.2 lbs (1 kg) zucchini, shredded or spiralized
2 large onions, finely chopped
4 shallots, finely chopped
4 large eggs, lightly beaten
¼ cup (60 g) olive oil
1 cup (150 g) feta cheese, crumbled
2 tablespoons fresh dill, finely chopped
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
Directions
Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil.
Heat the olive oil in a large skillet over medium heat. Add the chopped onions and shallots and sauté for 6–8 minutes, stirring occasionally, until soft and translucent. Remove from heat and allow to cool slightly.
Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible. This step is essential for a firm, well-set pie.
In a large mixing bowl, combine the drained zucchini, sautéed onions and shallots, beaten eggs, crumbled feta cheese, chopped dill, salt, and black pepper. Mix until evenly combined.
Pour the mixture into the prepared baking dish and spread it evenly.
Bake for 45–50 minutes, or until the top is golden and the center is set. Let rest for 10 minutes before slicing and serving.
Servings and timing
Servings: 6 generous slices
Preparation time: 20 minutes
Cooking time: 45–50 minutes
Total time: approximately 1 hour 10 minutes
Variations
Add chopped spinach that has been well-drained for extra greens and nutrients.
Use fresh mint or parsley instead of dill for a different herbal flavor.
Add ½ cup grated mozzarella for a slightly creamier texture while keeping it low-carb.
Include finely chopped green onions for a sharper, fresher taste.
Storage/Reheating
Store leftover zucchini pie in an airtight container in the refrigerator for up to 4 days.
To reheat, warm slices in a 350°F (175°C) oven for 10–15 minutes until heated through. It can also be reheated gently in a skillet over low heat. Avoid microwaving for long periods, as it may release excess moisture.
FAQs
Can I make this zucchini pie ahead of time?
Yes, this pie can be baked a day in advance and stored in the refrigerator. Reheat before serving or enjoy it at room temperature.
How do I prevent the pie from becoming watery?
Thoroughly squeezing moisture from the zucchini is the most important step to avoid excess liquid.
Can I freeze Greek zucchini pie?
Yes, allow it to cool completely, slice, and freeze in airtight containers for up to 2 months. Thaw in the refrigerator before reheating.
Is this recipe suitable for a low-carb diet?
Yes, it is naturally low in carbohydrates and does not contain flour or crust.
Can I use egg whites instead of whole eggs?
Yes, you can replace each whole egg with two egg whites, though the texture will be slightly lighter.
What type of feta works best?
Traditional block feta crumbled by hand provides the best flavor and texture.
Can I add other vegetables?
Yes, finely chopped bell peppers or mushrooms can be added, but they should be sautéed and drained first.
Is this pie good for breakfast?
Absolutely, it works very well as a protein-rich breakfast or brunch option.
Can I bake this in a glass dish?
Yes, a glass or ceramic baking dish works well. Just ensure it is well-greased.
How do I know when the pie is fully cooked?
The top should be golden, and a knife inserted into the center should come out mostly clean.
Conclusion
This Greek zucchini pie is a simple, nourishing dish that delivers big flavor with minimal carbs. With fresh vegetables, creamy feta, and fragrant dill, it’s a versatile recipe you can enjoy any time of day while staying aligned with healthier eating goals.
This Greek zucchini pie is a wholesome, low-carb, high-protein dish made with zucchini, feta, and herbs. Baked until golden, it’s perfect for a diabetic-friendly lunch, dinner, or meal prep option.
Ingredients
2.2 lbs (1 kg) zucchini, shredded or spiralized
2 large onions, finely chopped
4 shallots, finely chopped
4 large eggs, lightly beaten
¼ cup (60 g) olive oil
1 cup (150 g) feta cheese, crumbled
2 tablespoons fresh dill, finely chopped
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
Instructions
Preheat oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil.
Heat olive oil in a skillet over medium heat. Add onions and shallots and sauté for 6–8 minutes until soft. Let cool slightly.
Place shredded zucchini in a clean towel and squeeze to remove excess moisture.
In a large bowl, combine zucchini, sautéed onions and shallots, eggs, feta, dill, salt, and pepper. Mix well.
Pour mixture into the prepared baking dish and spread evenly.
Bake for 45–50 minutes, until the top is golden and the center is set.
Let rest for 10 minutes before slicing and serving.
Notes
Add well-drained chopped spinach for extra greens.
Swap dill with fresh mint or parsley for a different flavor.
Include grated mozzarella for added creaminess while staying low-carb.
