Savory Zucchini & Herb Pie Recipe | Crustless Greek Blue Zone Dish

In Greek kitchens, the art of transforming humble vegetables into something extraordinary is a daily practice. This savory zucchini pie—inspired by traditional kolokithopita—strips away the pastry and flour, letting the vegetables and eggs shine. It's a dish that embodies Blue Zone eating: simple, vegetable-forward, and deeply nourishing. Whether served warm from the oven or at room temperature the next day, this crustless pie is proof that the most satisfying meals often require the fewest ingredients. Crustless, Flourless Bake Cuisine Greek-Inspired Mediterranean Serving Size Serves 4–6 Prep Time 15 minutes Cook Time 40–45 minutes Ingredients 3 medium zucchini, grated3 large eggs1/2 cup crumbled feta cheese (or plant-based alternative)2 tablespoons extra virgin olive oil, plus more for greasing2 tablespoons chopped fresh dill or mint1/2 teaspoon saltFreshly ground black pepper, to tasteOptional: 2 scallions, finely chopped Instructions 1. Preheat your oven to 375°F (190°C). Lightly oil a 9-inch round or 8x8-inch square baking dish with olive oil. 2. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible. This step is crucial for a firm, not watery, pie. You should extract about 1/4 to 1/2 cup of liquid. 3. In a large mixing bowl, whisk together the eggs and 2 tablespoons of olive oil until well combined and slightly frothy. 4. Add the squeezed zucchini, chopped herbs, crumbled feta, salt, and pepper to the egg mixture. If using scallions, add them now. Stir everything together until evenly distributed. 5. Pour the mixture into your prepared baking dish and spread it evenly with a spatula. The mixture should be about 1 to 1.5 inches thick. 6. Bake uncovered for 40–45 minutes, until the pie is set in the center and the top is lightly golden brown. A knife inserted in the center should come out clean. 7. Let the pie cool for 5–10 minutes before slicing into wedges or squares. Serve warm, at room temperature, or even cold from the fridge the next day. Why It Works High vegetable content, moderate protein: With three medium zucchini as the base, this dish delivers fiber, vitamins, and minerals while keeping calories low. The eggs and feta provide just enough protein to make it satisfying without being heavy, following the Blue Zone principle of plant-forward eating with modest animal products. No refined flour or pastry: By eliminating the crust and any flour, this recipe avoids refined carbohydrates and keeps the focus on whole, nutrient-dense ingredients. It's naturally gluten-free and lighter than traditional savory pies, making it easier to digest and better for blood sugar balance. Light yet satisfying: The combination of eggs and olive oil creates a tender, almost custard-like texture that feels indulgent without being rich. Fresh herbs add brightness and aromatic complexity, while the feta provides a salty, tangy contrast that makes every bite interesting. Versatile and meal-prep friendly: This pie is delicious warm, at room temperature, or cold, making it perfect for packed lunches, picnics, or make-ahead meals. It stores well in the fridge for up to 3 days and actually improves in flavor as the herbs meld with the other ingredients. Tips & Substitutions · Add scallions, grated carrot, or chopped spinach for extra vegetables · Serve warm or at room temperature with a simple salad · Excellent the next day—flavors deepen as it sits · Use a plant-based feta alternative to make it vegan (with egg replacer)

Item added to your cart

Member Access Only

Country/region

Language

Member Access Only