This savory Greek no-crust zucchini pie - kolokithopita is one of the easiest summer recipes. With few ingredients like zucchini squash, eggs, feta cheese, herbs and extra virgin olive oil it is ideal for a light summer meal.
Zucchini might be one of my favorites vegetables. There is not a week that I do not use it in some way or another. I make fritters, layer sliced zucchini in pies, stuff their blossoms with rice; zucchinis are so light, and the mildly sweet flavor is perfect for savory dishes.
A crustless zucchini pie?
This delicious zucchini pie has no phyllo, and it is made in a pinch. The filling has grated zucchini, good feta cheese mixed with grated gruyere, a couple of eggs, lots of herbs, and extra virgin olive oil.
We make this crustless pie often at home as it is ideal for a light dinner in the summer and can be ready in about an hour.
Here is what you need for this pie:
Grate the zucchini ( I use my food processor). Place it in a colander and sprinkle a teaspoon of salt, mix it and let it sit for half an hour. Then, press it down with your palm to remove as much liquid as possible.
Measure three cups of grated zucchini and put them in a bowl. Add the chopped herbs and scallions.
Add all the cheese, eggs, olive oil, baking powder, and flour to the zucchini bowl. Mix everything well and pour the thick mixture into a lightly oiled baking pan - I use an 11"x 8". Brush a tablespoon of olive oil on top.
Bake the zucchini pie in a preheated oven at 350°F oven for about 60-65 minutes, until it is golden on top.
Let it sit for 5-10 minutes and serve. It can also be enjoyed at room temperature.
You can use any cheese you like. Cheddar, mozzarella, parmesan, all of them would work in this recipe. But watch out for the salt content; some cheese tends to be too salty, and others too mild. For example, mozzarella is a mild cheese with low salt. Gruyere is sweet but still savory, and feta can vary from salty to very mild. If you use mild cheese add a teaspoon of salt to the mix. In case the cheese is already pretty savory avoid adding any salt to the pie.
I don't recommend using ricotta as it is high in water content, and the pie will not firm up and stay petty loose.
- This cheese pie - tiropita with phyllo sheets, feta cheese & gruyère it is guaranteed to be a hit.
- The bell pepper pie is sweet & savory pie is super easy, and it makes a delicious light summer lunch.
Check out my Greek pantry staples
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No Crust Zucchini Pie
- 11" x 8" baking pan
- 3 cups zucchini grated
- 2 cups all-purpose flour
- 6½ scallions sliced
- 4 eggs
- 1 cup feta crumbled
- 1 cup Gruyere cheese grated
- 1 teaspoon baking powder
- 2-3 tablespoon mint roughly chopped
- 1 cup extra virgin olive oil
- 1 teaspoon sea salt for the zucchini
- 1 teaspoon freshly ground pepper
- Grate the zucchini.Place it in a colander and sprinkle a teaspoon of salt, mix it and let it sit for half an hour. Then, press it down with your palm to remove as much liquid as possible.Chop the mint, scallions and grate the cheese. Crumble the feta.
- Measure three cups of grated zucchini and put them in a bowl. Add the chopped herbs and scallions.Add all the grated cheese, 4 eggs, one cup olive oil, one teaspoon baking powder, two cups of flour, and one teaspoon of baking powder to the zucchini bowl. Mix well and pour the thick mixture into a lightly oiled baking pan.
- Bake the zucchini pie in a preheated oven at 350°F oven for about 60-65 minutes, until it is golden on top.
- Let it sit for 5-10 minutes and serve.
- Because the cheeses can be salty, the only salt in the pie is the 1 teaspoon for the grated zucchini to remove its liquids. If you use less salty cheese, add a little salt to the mixture.
- The cheeses should be a total of 2 cups. You can vary the quantities of each type depending on what cheese you are using.
- Pie can also be enjoyed at room temperature.