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Zucchini and Spinach Pie


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  • Author: khaoula belabess
  • Total Time: 0 hours
  • Yield: 6-8 servings 1x
  • Diet: Vegetarian

Description

A light and flavorful pie made with grated zucchini, fresh spinach, and a blend of cheeses, perfect for brunch or as a main dish. It’s healthy, satisfying, and easy to prepare.


Ingredients

Scale
  • 2 medium zucchinis, grated
  • 1 cup fresh spinach, chopped (or thawed and drained frozen spinach)
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 3 eggs
  • 1 cup feta cheese, crumbled
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 tablespoon butter, for greasing the dish

Instructions

  1. Preheat your oven to 350°F (180°C) and grease a pie dish or an 8×8-inch baking dish with butter.
  2. Grate the zucchinis, squeeze out excess moisture with a kitchen towel, and set aside.
  3. In a skillet, heat olive oil, sauté onion and garlic until soft, then add spinach and cook until wilted.
  4. In a large bowl, mix eggs, feta, Parmesan, olive oil, flour, oregano, thyme, salt, and pepper. Stir in zucchini and sautéed vegetables.
  5. Pour the mixture into the prepared dish and bake for 35-40 minutes until golden brown.
  6. Cool slightly, slice, and serve warm or at room temperature.

Notes

  • For added flavor, include fresh herbs like basil or parsley.
  • A sprinkle of breadcrumbs or more Parmesan on top before baking adds a nice crunch.
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Category: Main dish
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 200 kcal
  • Sugar: 2 g
  • Sodium: 350 mg
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 10 g
  • Cholesterol: 80 mg