Recipe: Zucchini Feta Pie

Use Ingredients for Multiple Meals

Remember that zucchini and feta you used to create the in-season pasta dish? Well, with those leftovers, why not make an entirely different meal? Try making this Zucchini Feta Pie, with only three additional ingredients! It’s simple, delicious, and works to keep your budget in check!

Zucchini Feta Pie

5 small zucchini (about 1 1/4 pounds), divided
3 tablespoons all-purpose flour
3 eggs
1 (6 ounce) container Greystone Creamery Feta Cheese Crumbles, divided
1 frozen (9-inch) regular or whole wheat pie crust


Preheat 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.
Recipe from Whole Foods Market!

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