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Zucchini Pie

Marjoram, with its hint of balsam, complements mild yellow and green summer squash in this simple crustless zucchini pie. It is topped by tomato slices and low-fat feta cheese, a lean choice. If yellow zucchini are unavailable, use all green zucchini.<P>Return to Healthy Greek Menu.

  • Servings: 6
Zucchini Pie

Photography: David Sawyer

Source: Martha Stewart Living, June 2001


  • 2 teaspoons olive oil
  • 1 pound (about 2 or 3) green zucchini, cut into 1/2-inch pieces
  • 4 scallions, thinly sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried marjoram
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound (about 2 or 3) yellow zucchini, cut into 1/2-inch pieces
  • 1/2 cup freshly chopped dill
  • 1/4 cup freshly chopped flat-leaf parsley
  • 5 large eggs plus 5 large egg whites, lightly beaten
  • 1 tomato, thinly sliced
  • 2 ounces low-fat feta cheese, crumbled


  1. Preheat oven to 325 degrees. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add green zucchini, half the scallions, half the garlic, A teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until zucchini has softened and is beginning to brown, about 5 minutes. Remove from heat; transfer to a large bowl; set aside.

  2. Rinse skillet; repeat process with yellow zucchini and remaining teaspoon olive oil, scallions, garlic, 1/2 teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to bowl with cooked green zucchini; let sit until cooled. Drain and discard any liquid.

  3. Add dill, parsley, and eggs to zucchini; stir to combine. Pour into a 9 1/2-inch round, deep baking dish. Cover with tomato; sprinkle with feta. Bake until set, about 1 hour. Serve hot or at room temperature.

Reviews (10)

  • jmadeline 16 Aug, 2013

    This was a pretty good recipe. I didn't like the dill too much... the dill with the combination of the zucchini made it seem like I was eating pickles! Although it was bearable, next time I will omit the dill. I also cooked it a bit longer than stated, and I added some mushrooms and just used 7 whole eggs instead. Don't be afraid of whole eggs, guys - they are healthy and good for you!

  • bienki 14 Aug, 2011

    My kids don't like feta. What can I use instead?

  • bjjm 10 Jul, 2010

    Where is the nutrition information?

  • xmeyyou 30 Jun, 2010

    this thing kicks ass!
    don't fear the dill!!!

  • Basht 20 May, 2010

    I found with fresh dill that it wasn't overpowering and more hardly noticable... overall my daughter and I loved it. I did have to cook it for a bit longer then stated though.

  • hstarke 8 Jul, 2009


  • hstarke 8 Jul, 2009


  • jwh15 20 Aug, 2008

    Great for a brunch dish and easy to make!

  • rachelsmith 4 Aug, 2008

    This is so yummy and a great way to use tomatoes, zucchini, squash, and herbs from the garden all at once! I didn't have any marjoram, but used basil and chives and it was delicious! I loved that it used egg whites to cut down on cholesterol and fat.

  • CourtneyFFox 10 Feb, 2008

    Wow! This was amazing and really easy to make. DELICIOUS!!!!

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