Crustless Zucchini Pie With Feta (Gluten-Free)

Let me tell you, this Crustless Zucchini Pie with Feta is one of those dishes that feels like a gentle pat on the back after a long day. Imagine the subtle sweetness of tender zucchini mingling with tangy, salty feta, all baked into a golden, fluffy pie without a trace of crust. It’s light yet satisfying, perfect for breakfast, brunch, lunch, or even a simple weeknight dinner. The smell alone—a mix of herbs, onion, and olive oil—will have everyone hovering in the kitchen, eager for a slice. Trust me, this one’s a game-changer.

This gluten-free version keeps things simple and wholesome, and it’s incredibly forgiving. Even if you’ve never made a savory pie before, you’ll nail it. The combination of fresh herbs and creamy feta makes every bite sing.

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Why You’ll Love This Recipe

This pie isn’t just a dish—it’s a little celebration of fresh flavors, quick prep, and comfort all in one. Here’s why it’s worth keeping in your repertoire:

Versatile

Perfect for any meal. Slice it for a light lunch, serve it at brunch with friends, or enjoy it warm with a side salad for dinner. It works beautifully hot, warm, or even at room temperature.

Budget-Friendly

Zucchinis are abundant and affordable, and paired with simple pantry staples like eggs, yogurt, and feta, this pie proves that delicious, elegant dishes don’t need expensive ingredients.

Quick and Easy

No rolling dough, no complicated layers—just mix, pour, and bake. The hands-on time is minimal, so you can focus on other things while the oven works its magic.

Gluten-Free and Friendly

Using corn flour instead of wheat flour makes this pie accessible to anyone avoiding gluten. Yet it still achieves a lovely, light, and slightly springy texture that holds together beautifully.

Crowd-Pleasing

Kids, adults, brunch guests—they all love it. The flavors are familiar but elevated, the texture is perfect, and it looks stunning when sliced and plated.

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Recipe Origin

This recipe draws inspiration from Mediterranean and Greek cuisine, where zucchini and feta are a classic pairing. Think of it as a fuss-free version of a traditional Greek pie—lighter, crustless, and gluten-free, but with all the flavor and charm you’d expect from a classic spanakopita.

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Kitchen Tools You’ll Need

• Large mixing bowl
• Whisk or fork (for beating eggs)
• Knife and chopping board (for slicing zucchini and herbs)
• Frying pan or skillet (for softening onions, optional)
• Baking dish or pie pan (greased and floured for easy removal)
• Grater (optional, if you like feta grated instead of crumbled)

Print

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Ingredients in Crustless Zucchini Pie With Feta

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Zucchinis: Light green, tender, and full of moisture—they soften beautifully in the oven and provide the bulk of the pie.

Eggs: The binder that holds everything together while creating a light, fluffy texture.

Greek Yogurt: Adds creaminess, a touch of tang, and keeps the pie moist.

Baking Soda: Helps with a slight lift and light texture.

Fresh Dill and Parsley: The herbs bring bright, fragrant notes that complement the zucchini and feta perfectly.

Red Onion and Spring Onions: They add subtle sweetness and savory depth, softening as the pie bakes.

Olive Oil: For richness and flavor, plus a little extra to grease the pan for easy release.

Feta Cheese: Salty, creamy, and crumbly—this is where the flavor magic happens.

Corn Flour: Keeps the pie gluten-free and adds a delicate structure without weighing it down.

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Instructions

Preheat Your Oven: Preheat to 180°C (350°F) to ensure even baking. A properly preheated oven helps the pie cook uniformly and develop that golden top.

Prepare the Pan: Grease your baking dish with olive oil and lightly dust with corn flour. This prevents sticking and helps the pie release cleanly.

Prepare Zucchini: Grate the zucchinis, then squeeze out excess moisture using a clean kitchen towel. This prevents the pie from becoming watery while still keeping it tender.

Mix Wet Ingredients: In a large bowl, lightly beat the eggs and then whisk in Greek yogurt, olive oil, and a pinch of salt and pepper.

Combine Dry Ingredients: Stir in corn flour, baking soda, and chopped herbs until evenly distributed.

Add Zucchini, Onion, and Feta: Fold in grated zucchini, minced red and spring onions, and crumbled feta until everything is well combined. The mixture should be thick but scoopable.

Transfer to Pan: Pour the mixture into the prepared pan and smooth the top with a spatula. You can sprinkle a little extra feta on top for a golden, bubbly finish.

Bake to Perfection: Bake for 40–50 minutes, or until the top is golden and a toothpick inserted comes out clean. The edges should be slightly crisp, and the center tender.

Cool Slightly: Let the pie cool for 10 minutes before slicing. This helps it set and makes serving easier.

Serve and Enjoy: Slice into squares or wedges and enjoy warm or at room temperature. It pairs wonderfully with a fresh salad, a dollop of yogurt, or simply on its own.

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Nutrition Facts

Servings: 8
Calories per serving: ~220 (estimate, depending on feta and oil used)

Preparation Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

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How to Serve Crustless Zucchini Pie With Feta

Fresh Salads: A simple green salad or tomato cucumber salad adds crisp freshness.
Dips and Yogurts: A spoonful of tzatziki or plain Greek yogurt complements the creamy feta.
Roasted Vegetables: Serve alongside roasted carrots, peppers, or cherry tomatoes for a colorful plate.
As a Snack or Brunch: Cut into bite-sized pieces for an elegant brunch or finger-food option.

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Make-Ahead and Storage Tips

• Prep Ahead: Grate zucchini and chop herbs a day in advance. Store in airtight containers in the fridge.
• Storage: Leftovers keep well in the fridge for 3–4 days. Reheat gently in the oven or enjoy cold.
• Freezing: Slice and freeze portions individually in airtight containers. Thaw overnight and warm in the oven.

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Variations to Try

• Cheese Swap: Try goat cheese or ricotta for a different flavor profile.
• Veggie Boost: Add grated carrots, zucchini, or spinach to increase volume and nutrients.
• Herb Twist: Fresh oregano or chives works beautifully if you’re out of dill and parsley.
• Spicy Kick: A pinch of chili flakes or black pepper adds subtle heat.

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Additional Tips

• Squeeze excess water from zucchini to avoid a soggy pie.
• Let the pie rest a few minutes before cutting for cleaner slices.
• Experiment with different olive oils for a richer aroma and taste.
• Use room-temperature eggs and yogurt for better mixing.

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FAQ Section

Q1: Can I make this pie ahead of time?
A1: Yes! Mix everything the night before and bake the next day.

Q2: Can I use regular flour instead of corn flour?
A2: Sure, but it will no longer be gluten-free, and the texture will be slightly denser.

Q3: Can I add other vegetables?
A3: Absolutely! Spinach, bell peppers, or carrots are all great options.

Q4: Can I use pre-grated feta?
A4: Yes, but crumbling it yourself gives a nicer texture.

Q5: How long does it keep in the fridge?
A5: Up to 3–4 days in an airtight container.

Q6: Can I freeze the pie?
A6: Yes! Slice into portions and store in freezer-safe containers. Reheat gently in the oven.

Q7: Can I bake it in a muffin tin for individual portions?
A7: Definitely! Reduce baking time to 20–25 minutes for smaller portions.

Q8: How do I make it more flavorful?
A8: Add a little lemon zest or a sprinkle of smoked paprika to elevate the flavors.

Q9: Is this pie suitable for brunch?
A9: Perfect! It’s light yet satisfying and pairs beautifully with coffee or fresh juice.

Q10: Can I omit the onions?
A10: Yes, but they add a lovely subtle sweetness and depth.

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Conclusion

Crustless Zucchini Pie With Feta is one of those recipes that feels effortless but delivers on every level—flavor, texture, and presentation. Gluten-free, light, and filled with fresh, vibrant flavors, it’s a pie that’s perfect for any occasion. From casual weeknights to brunch with friends, it’s versatile, easy, and completely crowd-pleasing.

So grab your zucchinis, crumble some feta, and let the oven do the rest. One slice, and I promise you’ll be hooked!

Crustless Zucchini Pie with Feta (Gluten-Free)

Watch how to make this gluten-free crustless zucchini pie with feta: