Mediterranean Loaded Zucchini Bake
This Mediterranean Loaded Zucchini Bake is a hearty, wholesome dish that transforms fresh zucchini into a flavorful, cheesy, and nutrient-packed meal. It’s layered with Mediterranean ingredients like herbs, garlic, tomatoes, and a blend of cheeses, making it perfect as a vegetarian main course or a side dish to grilled chicken or fish. Easy to prepare and full of flavor, this recipe is a great way to use up garden zucchini while enjoying a satisfying Mediterranean-inspired bake.
Time
Prep time: 20 minutes
Cook time: 35–40 minutes
Total time: ~1 hour
Ingredients
3 medium zucchinis, thinly sliced into rounds
1 medium onion, thinly sliced
2 medium tomatoes, sliced
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil (or fresh herbs, chopped)
Salt and black pepper, to taste
1 cup crumbled feta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 large eggs
½ cup milk (or cream for richness)
2 tbsp fresh parsley, chopped (for garnish)
Instructions
Prepare oven and pan: Preheat oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil.
Cook vegetables: In a skillet, heat olive oil and sauté onions and garlic until fragrant and slightly softened (about 3 minutes).
Layer the bake: In the prepared dish, layer zucchini slices, then add tomatoes, some onion-garlic mixture, and a sprinkle of oregano, basil, salt, and pepper. Continue layering until ingredients are used up.
Prepare egg mixture: In a bowl, whisk eggs with milk. Pour evenly over the layered vegetables to help bind the bake.
Add cheeses: Top with feta, mozzarella, and Parmesan cheese.
Bake: Place in oven and bake uncovered for 35–40 minutes, until vegetables are tender and the top is golden and bubbly.
Finish: Let rest 5–10 minutes before slicing. Garnish with fresh parsley and serve warm.
Tips
Slice zucchini evenly: Use a mandoline for thin, uniform slices that cook consistently.
Drain moisture: Sprinkle zucchini slices with a little salt and let them sit for 10 minutes, then pat dry. This prevents the bake from becoming watery.
Rest before serving: Letting it cool slightly helps the layers hold together better.
Make-ahead option: Assemble up to a day in advance, refrigerate, and bake when ready.
Variations
Protein Boost: Add cooked ground chicken, turkey, or beef between layers for a more filling dish.
Vegetable Mix: Include layers of roasted red peppers, eggplant, or mushrooms for extra depth.
Herb Swap: Try fresh mint, dill, or thyme instead of basil and oregano for different Mediterranean notes.
Cheese Options: Replace feta with goat cheese for tang, or add ricotta for creaminess.
Low-Dairy Version: Use just a sprinkle of Parmesan and load up on fresh herbs for flavor.
Q&A
Q: Can I use yellow squash instead of zucchini?
Yes, yellow squash works beautifully and adds a bit of color variety.
Q: Can I freeze this dish?
It’s best enjoyed fresh. Freezing may make the zucchini watery, but you can freeze leftovers if needed. Reheat in the oven, uncovered.
Q: How can I make it vegan?
Use plant-based milk, vegan cheese, and skip the eggs or replace them with a flaxseed “egg.”
Q: Do I need to peel the zucchini?
No, the skin is thin and adds nutrients and texture. Just wash well before slicing.
Q: What should I serve it with?
It pairs well with grilled chicken, fish, or even a fresh side salad for a light meal.
Nutrition
(per serving, based on 6 servings)
Calories: ~220
Protein: ~11 g
Fat: ~15 g
Carbohydrates: ~10 g
Fiber: ~2 g
Sodium: ~430 mg
Conclusion
The Mediterranean Loaded Zucchini Bake is a versatile and satisfying dish that celebrates fresh produce and classic Mediterranean flavors. With layers of zucchini, tomatoes, herbs, and cheese, it’s both hearty and nutritious. Whether served as a vegetarian main course or a flavorful side, this bake is a perfect way to enjoy zucchini in a wholesome and delicious form. Easy to adapt, it can fit into everyday meals or a special gathering spread.