Description
This Greek Zucchini Feta Bake is a savory, cheesy dish packed with Mediterranean flavors. Fresh zucchini, creamy feta, and aromatic herbs come together in a light yet satisfying bake that’s perfect for brunch, lunch, or a light dinner. It’s simple to prepare and naturally low-carb and gluten-free when made without flour. Serve warm or at room temperature with a crisp salad or some crusty bread.
Ingredients
Scale
Main Ingredients:
- 2.2 pounds (1 kg) zucchini, shredded or spiralized
- 2 large onions, chopped
- 4 shallots, chopped
- 4 large eggs, lightly beaten
- ¼ cup (60g) olive oil
- 2½ cups (400g) feta cheese, crumbled
- 1 cup ladotiri cheese, graviera, or parmesan, grated
- 2 tablespoons fresh basil or dill, or 1 tablespoon dried
- 4 tablespoons fresh mint, or 2 tablespoons dried
- 1 teaspoon salt (adjust to taste)
- Freshly ground black pepper, to taste
- 2–3 tablespoons flour (optional, for binding)
Instructions
-
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Lightly coat a baking dish with olive oil or butter.
-
Prepare the Zucchini:
- Shred or spiralize the zucchini.
- Place it in a colander, sprinkle with salt, and let it sit for 10 minutes.
- Squeeze out excess moisture with a clean kitchen towel or hands.
-
Sauté the Onions and Shallots:
- Heat olive oil in a large skillet over medium heat.
- Sauté the onions and shallots for 5-7 minutes, until soft and translucent.
- Remove from heat and allow to cool slightly.
-
Mix the Ingredients:
- In a large mixing bowl, combine:
- Shredded zucchini
- Sautéed onions and shallots
- Beaten eggs
- Crumbled feta cheese
- Grated ladotiri, graviera, or parmesan
- Fresh basil or dill, mint, salt, and black pepper
- Mix well. If the mixture is too wet, add 2-3 tablespoons of flour for binding.
- In a large mixing bowl, combine:
-
Bake the Pie:
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 40-45 minutes, until the top is golden brown and set.
-
Serve:
- Remove from the oven and let cool for a few minutes before slicing.
- Serve warm or at room temperature, garnished with extra herbs if desired.
Notes
- Make sure to drain excess moisture from the zucchini to prevent a soggy bake.
- Use gluten-free flour or omit it entirely for a gluten-free version.
- Can be stored in the fridge for up to 4 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek