Greeked Zucchini

Greeked Zucchini

34 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
BBLUELINE
Recipe by  BBLUELINE

“A casserole of sorts that requires no dishes and is so tasty, you'll never use that extra zucchini to make muffins again!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray a large piece of aluminum foil with nonstick cooking spray. Layer the zucchini, onion, pepper, and olives onto the center. Sprinkle with feta cheese, and drizzle with vinaigrette. Fold into a packet and seal the edges.
  3. Bake in preheated oven until vegetables are tender, about 30 minutes. Open the foil packet, turn the oven onto Broil, and broil until the feta lightly browns. Add the grape tomatoes and serve.

Share It

Reviews (34)

Rate This Recipe
Famouscook
65

Famouscook

I had to make a lot of changes to make this good. The proportions are all wrong. I give this version 5 stars: Use 3/4 of a cup of diced red onion, and 3/4 of a cup of diced green peppers, for one zucchini. Use half a jar (at the most) of sliced and pitted black olives. You need at least a half a cup of feta. When layering, mix in at least 1/2 a teaspoon of rosemary and a pinch of black pepper. (Or it will be tasteless). Also, layer in one teaspoon of finely diced capers. Non-stick oil is not required - it has a lot of moisture due to the veges. A thin film of olive oil on the bottom is plenty. I made these changes and it turned out excellent. It would have been tasteless and disproportionate if I had followed the original recipe. (Other reviews have mentioned that it is "missing something" and I agree. It is missing rosemary and capers and a little pepper)

WILDROVER_99
10

WILDROVER_99

Wow, this was among the easiest and yet tasty recipes ever. I got the greek vinegarette recipe here under Absolutely Fabulous Greek/House Dressing. This was an incredible find and will be on the menu at least once a week.

Busy Bee
9

Busy Bee

This was wonderful. I made a few changes, by adding a clove of minced garlic, fresh basil, and 1 (4oz) olives.

More Reviews

Similar Recipes

Spicy Mexican Style Zucchini Casserole
(68)

Spicy Mexican Style Zucchini Casserole

Baked Zucchini
(51)

Baked Zucchini

Zucchini Quiche
(37)

Zucchini Quiche

Zucchini and Cheese
(28)

Zucchini and Cheese

Zucchini and Feta Cheese Fritters (Kolokithokeftedes)
(23)

Zucchini and Feta Cheese Fritters (Kolokithokeftedes)

Tortilla Zucchini Casserole
(11)

Tortilla Zucchini Casserole

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 143 cal
  • 7%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 8.4 g
  • 3%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 792 mg
  • 32%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mandy's Crab Stuffed Zucchini

>

next recipe:

Baked Zucchini