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Florida Zucchini Pie

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Looking for something to do with zucchini?  Try this perfect summer veggie delight – guaranteed to make any occasion special and ideal for your next “covered dish.” I promise that friends will beg you for this recipe. Served at room temperature or hot, it goes with any main entre, especially Florida seafood.


2 tablespoons of olive oil

2 green medium Florida zucchinis (1 pound), cut in ½ inch pieces

2 yellow Florida zucchinis or squash (1 pound), cut in 1/2 inch pieces

4 scallions, thinly sliced

4 cloves of garlic, finely chopped

1 teaspoon dried marjoram

1 teaspoon salt

½ teaspoon ground pepper

½ cup of fresh chopped dill

½ cup of chopped flat-leaf parsley

10 large eggs: 5 large whole eggs plus 5 egg whites, lightly beaten

1 medium or large Florida tomato thinly sliced

2 ounces of feta cheese, crumbled

1 deep dish glass pie plate


·       Preheat oven 325 degrees.

  • At low to medium heat, add 2 tablespoons of olive oil. Add the zucchini, squash and scallions and stir for 1-2 minutes. Next, add the garlic, a teaspoon of marjoram, salt and pepper. Cook, stirring frequently until soft and beginning to brown, about five minutes total (for all ingredients).
  • Transfer zucchini/squash mixture to a large bowl and let cool.
  • In smaller bowl, whisk the 5 whole eggs and the 5 egg whites.  Add the chopped dill and parsley. Pour over the cooled zucchini and stir the mixture.
  • Pour into a deep baking dish that has been sprayed with Pam (or use butter in absence of Pam cooking spray).
  • Cover the top with sliced tomatoes. Sprinkle with feta cheese.
  • Bake one hour at 325 degrees.
  • Serve hot or at room temperature

Adapted from Martha Stewart’s Zucchini Pie recipe.


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