Zucchini, Feta and Chives Pie

Zucchini, feta and chives pie

I am stoked as this is one of the most 'pretty' Zucchini, Feta and Chives pie, I have baked :D

Zucchini or Courgette?
Which of the two sounds "yummm.." to you?

Zucchini/ Courgette belongs to the spesies cucurbita pepo.
... and I always known it as Courgette and I prefer courgette .... it sounds so romantic ....so French (well ... it is a French word!!) French loan word commonly used in the UK ;P

Zucchini, Feta and Chives Pie
Zucchini, Feta and Chives Pie

Zucchini is tasteless!
I dont mind Zucchini, as long as it is steamed or cooked... but NOT eating it RAW!!! too sappy for my liking :(

My teens... however, aren't too keen on having zucchini, steamed or otherwise!!

I found Belinda Jefffrey's mini cookbook in a secondhand bookshop, for $2...browsed and had the itch to try her Zucchini, Feta and Dill pie. 
I tried her recipe of grating zucchini (Belinda's recipe ). Excellent!! with zucchini hidden within the egg-flour mixture. They won't know and I won't tell ;P

All done...baked, cooled and served... 

Surprisingly... not a word from both!!! No complaints!!!
...must have loved the pie as both were asking for second helping :D.

Second time round, I introduced the sliced zucchini version...
Guess what???  it went down well with both teens, this recipe is a keeper :D

Zucchini, Feta and Chives Pie

Zucchini, Feta and Chives Pie

(adapted from Belinda Jeffrey's with changes)

1 big zucchini (400 - 500g) - thinly sliced
3 eggs (total net weight approx 160g to 165g)
85ml olive oil
1/2 cup chopped chives
100g feta
90g plain flour *
1 teaspoon baking powder*
cherry tomatoes - halved
mint sprigs
salt and pepper
2 sheets short-crust pastry (store-bought)
  1. Pre heat oven to 180C. 
  2. Line a rectangular loose base tart pan with short crust pastry (cut to fit into the pan). 
  3. Place greaseproof baking paper on the pastry. 
  4. Blind bake (click here on How to blind bake pastry). 
  5. In a mixing bowl, sieve plain flour and baking powder twice. 
  6. Crack eggs in a jug and lightly beat the eggs. 
  7. Add olive oil and chives. 
  8. Season with salt and pepper. 
  9. Crumble feta into the egg mixture (reserve some). 
  10. Add egg mixture into flour mixture and whisk until well combined. 
  11. Pour the batter into the pre baked pastry pan (to avoid overflowing...do not pour all the mixture into the pan~ use your best judgement). 
  12. Arrange sliced zucchini, cherry tomatoes and sprinkle feta cheese. 
  13. Bake for 35 to 40 minutes or until the pie is cooked/ egg-flour mixture is set (skewer comes off clean and fell springy when lightly pressed). 
  14. Cool for 10 minutes before slicing. 
  15. Sprinkle with mints. 
  16. Serve.
Note : * substitute with 100g self raising flour.


  1. what a fabulous great pie you have made! Looks really delicious too.

  2. Beautiful and so mouthwatering! This is a wonderful pie.



  3. Wow Lisa... realy beautiful Pics!!!!!

  4. Courgette sounds so lovely, but it will always be zucchini to me. What a great way to incorporate it!

  5. Beautiful tart. I made one with eggplant and ricotta earlier this week and it was great. Yours look fabulous.

  6. Love yummy! I am used to the word courgette and yes it sounds soft and romantic!! :)

  7. This is a fantastic quiche! I love the rectangular mould.