Zucchini Fritter Pie
This is the pan I make when I have more zucchini than I can grill and I want something that cuts into wedges. Shredded zucchini is salted and squeezed dry, then mixed with egg, a little flour, and cheese. It bakes in a round pan until the top is spotted gold and the center is set. Cut into triangles, it looks like the plate in the photo: crisp edges, green shreds, a browned cheese top. No pastry crust. The zucchini is the pie.
The squeeze is what makes it hold. Wet zucchini steams in the oven and the wedges fall apart on the plate. Salt it, wait, then wring it in a towel until it feels almost dry. A mix of Parmesan and a little feta gives the savory note and the browned top. Too much cheese and you lose the green. Do not cover the pan. The top needs open heat to color the way it does in the photo.
It feeds six as a side and four as a light meal with a salad. Rest it 10 minutes before you cut. Hot, it slumps. Rested, the wedges lift clean.
Why You'll Love This
- One pan, ready in 40 minutes.
- Looks like the photo: gold wedges, green zucchini, no crust.
- A side or a light meal.
- Uses up a big zucchini.
Anti-Inflammatory & Mediterranean Recipes
Zucchini Fritter Pie
- Prep15 min
- Cook30 min
- Total45 min
- Servings6 servings
- Calories140 kcal
Ingredients
- Pie
Instructions
- Toss the shredded zucchini with 1 tsp salt. Let it sit 10 minutes. Squeeze it hard in a towel until it is almost dry.
- Heat the oven to 400 F (200 C). Oil a 9-inch pie pan or oven-safe skillet.
- Mix the squeezed zucchini with the eggs, flour, Parmesan, feta, garlic, parsley, and pepper.
- Press the mix into the pan in an even layer.
- Bake 28 to 32 minutes, until the top is deep gold and the center is set. A knife should come out clean.
- Rest 10 minutes. Cut into wedges and serve.
Notes & Tips
- Squeeze until the towel is wet and the zucchini feels dry. That is the set.
- Do not cover the pan. Covered, the top stays pale.
- Rest before you cut. Hot wedges slump.
- A cast-iron skillet gives a better edge than a glass pie plate.
- Nutrition: Per serving (1 of 6 wedges). Estimate.
- Nutrition: Net carbohydrates: 7g
- Nutrition: WW estimate: 4 points on the current plan (cheese and oil carry the points; zucchini is usually 0)
- Fridge: 3 days, covered. Reheat on a sheet pan so the top crisps. The microwave softens it.
- Freeze: up to 1 month, baked and cooled. Thaw in the fridge and re-crisp in a hot oven.
- Nutrition is an estimate from zucchini, eggs, Parmesan, feta, flour, and olive oil.
- ## The Secret to Wedges That Hold
- Salt, wait, and squeeze. Shredded zucchini holds more water than it looks. If that water stays in the mix, the pie steams, the center stays wet, and the wedges fall apart when you cut them. Ten minutes with salt, then a hard wring in a clean towel, is what gives you the set rounds in the photo. Do not skip it.
Variations & serving ideas
- No feta: use all Parmesan. The top will still brown.
- No flour: almond flour works. The wedge is a little more tender.
- Dairy-free: skip the cheese and add 2 Tbsp olive oil and an extra egg. It will not brown the same way.
- Add-ins: a handful of chopped spinach, squeezed dry, or a few sliced green onion.
- Spicier: add a pinch of chili flakes to the mix.
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 140 kcal |
| Total fat | 8 g |
| Sodium | 420 mg |
| Total carbohydrate | 8 g |
| Fibre | 1 g |
| Protein | 9 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Can I use frozen zucchini?
Yes, if you thaw it and squeeze it very dry. Frozen zucchini holds even more water than fresh. The squeeze matters more, not less.
Can I make it ahead?
Bake it up to a day ahead. Cool, cover, and refrigerate. Reheat on a sheet pan at 375 F for 10 minutes so the top crisps again. Cut it after reheating if you want clean wedges.
How do I make it a meal?
Two wedges, a fried egg, and a handful of greens. Or serve it next to grilled chicken. The pie alone is a side for six.
More questions about this recipe
How long does it take to make Zucchini Fritter Pie?
About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
What ingredients do I need for Zucchini Fritter Pie?
The key ingredients include eggs, parmesan, crumbled feta, zucchini, garlic and flour. The recipe card lists every ingredient with exact amounts.
Can I freeze Zucchini Fritter Pie?
Freeze: up to 1 month, baked and cooled.
How many servings does this recipe make?
It makes 6 servings.
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