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Main Dishes-Vegetarian Meatless Monday Recipes

Summer Zucchini, tomato and Feta Pie Meatless Monday

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.

zucchini, tomato and feta pie

Summer Zucchini, tomato and feta pie

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.

Summer Zucchini, tomato and feta pie

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.

A lightened up #Summer Quiche you’ve got to try #MeatlessMonday #EatSeasonally

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Summer Zucchini, tomato and feta pie
Yield: 6

Summer Zucchini, tomato and Feta Pie Meatless Monday

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

a light and summery phyllo dough pie that's a winner with every bite. Stuffed with zucchini, tomatoes and feta and baked to perfection. Yes please!

Ingredients

  • 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

Instructions

  1. preheat oven to 400 degrees
  2. Coat a large skillet with olive oil to prevent sticking
  3. Make sure phyllo dough is thawed before handling to prevent breakage
  4. Heat skillet to medium high and saute zucchini for 5 min to soften, remove from pan
  5. carefully layer the phyllo dough on the bottom of the skillet
  6. Overlap each piece and leave half hanging over the skillet
  7. Add zucchini back on top of phyllo
  8. add in tomatoes and feta
  9. add seasonings
  10. In a small bowl whisk the eggs
  11. pour eggs on top of veggie mixture
  12. Bake skillet for about 20 min until eggs are set
  13. Remove from oven and allow to cool for 5 min before serving
© Deborah Brooks
Cuisine: american / Category: Main Dishes-Vegetarian
This Summer Zucchini, tomato, and Feta Pie is perfect for a light dinner, weekend brunch, and makes great leftovers. In about 30 minutes you’ve got the perfect meatless Meal.

Summer Zucchini, tomato and feta pie

 


About Deborah Brooks

Hi I'm Deborah! I spend my days successfully raising a husband & 2 teens in the VA/DC area. I am a lover of all things running & fitness. As a life long vegetarian, I've always been passionate about healthy living & exercise. Looking for partners in crime, I started my own chapter of Moms Run This Town (MRTT) which has grown to over 700 members. I've met so many amazing women who inspire me daily to keep moving forward. You can usually find me running with my crew and training for the next crazy adventure they talked me into. I love to keep up to date on new running & fitness trends. I definitely choose my running gear based on color and love to express my fashion sense while exercising.

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Reader Interactions

Comments

  1. [email protected] says

    This has some of my absolute favorite things in it! I love Phyllo, eggs are my favorite protein source, feta is my favorite cheese and fresh summer veggies can’t be beat. This is delicious

  3. Maureen @ Maureen Gets Real says

    I would never have thought to use Phyllo dough as a crust like this! This seems like something you could even have for breakfast which would be a nice change from typical breakfast foods.

    • Deborah Brooks says

      I ate the leftovers for breakfast. I am more of a savory than sweet breakfast person so this is right up my alley for dinner or breakfast

  5. Kim G says

    I’ve really been loving feta cheese lately (watermelon and feta salad for the win) and love that you’ve mixed it with yummy veggies like tomatoes and zucchini. It’s always nice when you can use up seasonal produce to make a delicious new dish!

  7. Sarah says

    Sounds delicious and we have a lot of zucchini from the garden to use. We were going to grill up a new variety we got tonight called Zucchini Griller which is a shorter fatter squash and looks more like an eggpant than traditional zucchini. As soon as all of our tomatoes are ripe I’ll have to try this.

  8. Laura says

    Ooh, what a good idea! I had a recipe I used to make but it was a regular flour based crust and I’ve stopped making it, but switching to phyllo dough is a great idea!

  10. Chaitali says

    This looks so pretty! I’ve always been too nervous to try making things with phyllo but this doesn’t look too complicated.

  18. Marcia says

    Yum look at that phyllo! I grew only one zucchini plant this year in hopes of not being inundated by them. At this point I’ve yet to get a single freaking one. Inset eyeroll here.

  19. Briana says

    I haven’t tried cooking with Phyllo but I love eating it. Sounds like a delicious recipe–I love all those ingredients!

  21. Coco says

    Oh, I love the idea of using Phyllo dough! I should use it more often. The next time my mom brings over some zucchini I’ll give this a try.

  25. Chrissy says

    I loooove tomato pie in the summer! There’s a farm near me that usually does a special of 10 lbs of heirloom tomatoes for $15 – I always take advantage of it to make tomato pie.

  26. Rachel says

    Wow, this looks incredible! Healthy and tasty–the perfect combination. I’m especially loving zucchini in all forms this summer. Also love feta on everything.

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