Greek Zucchini Pie

A good zucchini recipe is always useful, right? I received a recipe suggestion from a CSA member at pick-up for Greek zucchini pie. This idea was new to me, so I went home and did a Google search and found a couple of good options. Top of the list was one from a food blog called “A Veggie Venture”. (This site is a great resource, with a lot of really creative vegetable recipes.)

The person that suggested this recipe said that she makes it with a phyllo pastry crust, but this one is crustless.

Greek Zucchini Pie


  • 1 tablespoon olive oil
  • 1 pound zucchini or summer squash
  • 3 bunches green onion chopped
  • Salt to taste
  • 5 eggs
  • 1 cup Greek yogurt
  • 1 cup all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon regular salt
  • 4 ounces feta crumbled
  • 4 ounces Kasseri cubed or grated (Kasseri is a mild Greek cheese with its own particular tang but a mild white cheddar or mozzarella would work just as well.)
  • 1 cup fresh dill chopped
  • Ground pepper to taste
  • Zucchini rounds for the top
  • Mini pepper rounds
  • Sweet paprika


  1. Preheat oven to 350F.
  2. In a large skillet, heat the oil till shimmery. Add the zucchini and green onion, cook, stirring often, until cooked nearly through.

  3. In a large bowl, whisk the eggs for a couple of minutes until light and fluffy. Whisk in the yogurt and then the flour, baking powder and salt. Stir in the cooked zucchini, cheese and dill.
  4. Transfer to a well-greased baking pie plate. Garnish the top with zucchini rounds and pepper rings. If you like, sprinkle zucchini rounds with paprika. Bake for 1 hour or until golden. Let rest for 15 minutes before slicing to serve. May be served warm or at room temperature.