Easy and delicious crustless zucchini savory pie


Finally I was able to find nice zucchini in the grocery store. And do you know what this means? Summer is approaching! And we are ready to taste all those great summer flavors. Zucchini is one of my favorite summer vegetables as it is so versatile and you can add it in so many dishes. From stews to salad to zoodles. This time I used it to prepare an easy and delicious crustless zucchini savory pie! A class Greek dish and a great hit in our family.

What you will need

  • Zucchini. The start of the show! I love zucchini when it is in season. It is so versatile and easy to incorporate in recipes.
  • Eggs. I like to use pasture raised eggs because I feel that the animals get treated better in the pastures. You can use what you have on hand.
  • Feta cheese. Well, you can’t have a Greek zucchini pie without some feta cheese. But if you are not into feta cheese you can substitute with shredded cheddar. I have done this in the past and it was delicious. However, I *slightly* prefer the feta version. We are Greek’s after all!
  • Yogurt. When I use dairy on my recipes I always prefer pasture-raised and organic products. Animals get treated better in the pastures and those dairy products are more nutrient dense. I have tried this recipe with plain whole cow’s and sheep’s yogurt but you can use any yogurt that you want. Even plant based, should work just fine.
  • Flour. I used all purpose flour but you could substitute half all purpose and half whole wheat. But I preferred to stick to the traditional grandma’s recipe.
  • Herbs: Mint, dill and pepper

How to store

You can either store this easy and delicious crustless zucchini savory pie in an air tight container in your fridge for up to 3 days if it survives. Or you can even freeze the pieces for up to 3 months in freezer bags. I like to keep some on my freezer for the difficult weekday snack time or for a quick dinner when I need something easy to serve to the family.

“Make sure that you squeeze the extra liquid out of the zucchini. This way you will not end up with soggy pie”

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For more crustless pie ideas

Easy and delicious crustless zucchini savory pie

Recipe by Panos EatsCourse: SnacksDifficulty: Easy


Prep time


Cooking time




  • 1 pound (0.45 kilograms) zucchini, shredded

  • 2 eggs

  • 1/2 cup plain yogurt

  • 1 cup all purpose flour (150 gr)

  • 1 tbsp baking powder

  • 1 cup feta cheese, crumbled (150 gr)

  • 2 tbsp mint, finely chopped

  • 2 tbsp dill, finely chopped

  • Pepper to taste


  • Preheat your oven at 375F (190.56 degrees Celsius) and line an 8×10 inches (25.4 centimetres) baking dish with parchment paper
  • Place the shredded zucchini in a clean kitchen towel and squeeze out the excess liquid as much as you can
  • Place the zucchini in a bowl, along with the eggs, yogurt, mint, dill and pepper and stir
  • Add the flour and baking powder and stir to incorporate
  • Add the feta cheese and stir
  • Place the batter in the baking sheet and even out with the back of a spoon
  • Bake for 40 min or until golden brown

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