Thanks for joining Sarah and me for meatless Monday today. In my quest to continue eating seasonally and use up what I have in my fridge, I’ve come up with a light and delicious recipe for you today. This Summer Zucchini, tomato and Feta pie is perfect for a light dinner or brunch. Cradled in Phyllo dough instead of a heavy crust, it’s perfect for summer eats.
Summer Zucchini, tomato and Feta Pie
I like to think of this Summer Zucchini, Tomato and Feta pie as a lightened up quiche of sorts. Instead of the heavier pie crust you traditionally find in a quiche, I’ve lightened things up by using a phyllo dough base. It’s light, airy and surprisingly low in calories. I first experimented with this type of pie back on Thanksgiving with a winter squash. It was so well received, I knew I needed a summer version as well.
The zucchini and tomatoes are so fresh and tasty right now, I am continuously trying to find new ways to enjoy preparing them. This Summer Zucchini, tomato and feta pie is super simple to prepare and is all made in one cast iron skillet. Don’t have one yet? Check out this one on Amazon.
With 3 eggs in the recipe and a little feta cheese, you’ve got your protein taken care of. I’ve simply baked the zucchini and tomatoes on top of a bed of phyllo dough. The last few minutes of baking allow the top of the crust to brown and give a tasty crunchy texture. Super delicious if I say so myself.
- 6 pieces of Phyllo dough-thawed
- 1 large zucchini sliced thin
- 1 C cherry or heirloom tomatoes-sliced in half
- 3/4 c feta cheese
- 3 large eggs-whisked
- salt, pepper, parsley, oregano and basil to taste
- preheat oven to 400 degrees
- Coat a large skillet with olive oil to prevent sticking
- Make sure phyllo dough is thawed before handling to prevent breakage
- Heat skillet to medium high and saute zucchini for 5 min to soften, remove from pan
- carefully layer the phyllo dough on the bottom of the skillet
- Overlap each piece and leave half hanging over the skillet
- Add zucchini back on top of phyllo
- add in tomatoes and feta
- add seasonings
- In a small bowl whisk the eggs
- pour eggs on top of veggie mixture
- Bake skillet for about 20 min until eggs are set
- Remove from oven and allow to cool for 5 min before serving
This Summer Zucchini, tomato and Feta Pie is perfect for a light dinner, weekend brunch and makes great left overs. In about 30 minutes you’ve got the perfect meatless Meal.