Gluten-Free Savory Zucchini Pie

Savor the comforting flavors of this Gluten-Free Savory Zucchini Pie—a delightful twist on a classic dish that's perfect for dinner, brunch, or a potluck gathering. Packed with tender grated zucchini, sautéed onions, and aromatic garlic, this recipe showcases a rich blend of tangy feta and nutty parmesan cheeses, all nestled in a flaky gluten-free pie crust. Seasoned to perfection with dried oregano, basil, and a hint of black pepper, this pie is a harmonious balance of herby and cheesy goodness. With its golden-brown top and irresistibly creamy filling, this dish is quick to prepare in just 20 minutes of active time and makes a wholesome, protein-packed option for gluten-free eaters and vegetarians alike. Slice it up and serve warm or at room temperature for a dish that's as versatile as it is delicious!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 medium zucchini
• 1 9-inch gluten-free pie crust
• 2 tablespoons olive oil
• 1 medium, chopped onion
• 2 cloves, minced garlic
• 1 cup, crumbled feta cheese
• 1 cup, grated parmesan cheese
• 3 units large eggs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Step 2

Grate the zucchinis using a box grater and place them in a colander. Sprinkle a bit of salt over the zucchini and let it sit for about 10 minutes to draw out excess moisture. Squeeze the grated zucchini with your hands or a clean kitchen towel to remove as much liquid as possible.

Step 3

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Step 4

Add minced garlic to the skillet and sauté for another minute until fragrant.

Step 5

Remove the skillet from heat. Stir in the prepared zucchini and set aside to cool slightly.

Step 6

In a large bowl, whisk together the eggs until frothy. Then, add crumbled feta cheese, grated parmesan cheese, dried oregano, and dried basil. Season with salt and black pepper.

Step 7

Add the sautéed vegetables to the egg and cheese mixture and stir until all ingredients are combined well.

Step 8

Place the gluten-free pie crust on a baking sheet for easy handling. Pour the zucchini filling into the pie crust, spreading it evenly.

Step 9

Bake the pie in the preheated oven for 40 to 50 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.

Step 10

Remove the pie from the oven and allow it to cool for at least 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	1417.4 grams (1417.4g)

Amount per serving	% Daily Value*
Calories	2619

Total Fat 153.90g	197%
Saturated Fat 59.20g	296%
Polyunsaturated Fat 4.00g
Cholesterol 780mg	260%
Sodium 10302mg	448%
Total Carbohydrate 218.50g	79%
Dietary Fiber 14.90g	53%
Total Sugars 52.80g
Protein 92.00g	184%

Vitamin D 144IU	720%
Calcium 1921mg	148%
Iron 10mg	53%
Potassium 1997mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 14.0%

Carbs: 33.3%