This Feta Zucchini Pie has been by go to for last few months. I have been very busy with this little guy. He was born in November and have had my hands full. But i am back to work and trying to get my head out of the clouds.
This recipe was a savior during my maternity leave. It took me 15 minutes to put together and great to have as a side dish, or eat it cold as a snack or even just to have as lunch. I made it gluten free but you don’t have to use gluten free flour at all.
Try it out so easy to make.
Also all of you know that i live a pretty healthy and clean lifestyle, i think it is important what you put in your body and on your skin. I have for years used clean products on my body because what you put on your skin goes right into your body. I have tried many organic make-ups and it is a hit and miss, most of the time i end up looking like a raccoon end of the day. I recently found Beatycounter and have had great performing results with them. Why am i telling you this? Well i decided to join their movement and become an educator in how bad our cosmetics are – watch this video.
Did you know that only 30 ingredients are banned in the US and over 600 in Canada and over 1400 in the EU? I didn’t know. But i want to educate folks on how important your skin is and what you put on it. Interested in hearing more send me an email or comment below, happy to answer any questions. Interested in trying products here is the link. My favorite is the peel, it’s pretty amazing!
Back to this Feta Zucchini Pie – just make it, it takes 15 minutes and about 40 minutes in the oven you will love it.
Feta and Zucchini Pie
Yield: 9" Pie Dish
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
2 eggs
1 cup milk
1 cup self-rising flour or (1 cups gluten free flour and 1 tsp of baking powder)
½ cup olive oil
1 cup crumbled feta
¼ cup shredded Parmesan
4 cups shredded zucchini (about 2 zucchini’s)
1 tbsp oregano
Salt
Pepper
Directions:
Turn oven to 350F. Shred all the necessary ingredients, zucchini and parmesan. In a bowl add eggs, milk, flour, olive oil and mix well. Then add the cheese and oregano, salt and pepper and mix well and last add zucchini to mix. Pour into a 13” Pyrex pan and bake for about 50 minutes or until toothpick comes out clean.
Let cool before serving.
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