Mediterranean Zucchini Bake with Olives & Feta
This Mediterranean zucchini bake is light, flavorful, and packed with colorful vegetables. The tender zucchini and tomatoes mingle with briny olives, fragrant herbs, and creamy feta, making it both healthy and comforting. It’s perfect as a side dish, vegetarian main, or even part of a mezze spread.
Total Time: 40 minutes
Servings: 3–4
Ingredients
2 medium zucchinis, sliced into thin rounds
1 medium red onion, thinly sliced
1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted and sliced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
½ tsp dried basil
¼ tsp black pepper
½ tsp salt (or to taste)
¾ cup crumbled feta cheese
¼ cup chopped fresh parsley (for garnish)
Instructions
Prep the Oven:
Preheat oven to 375°F (190°C).
Assemble the Vegetables:
In a mixing bowl, combine zucchini slices, red onion, cherry tomatoes, olives, and garlic.
Drizzle with olive oil, sprinkle with oregano, basil, black pepper, and salt. Toss until everything is evenly coated.
Bake the Dish:
Transfer the mixture into a lightly oiled baking dish.
Spread out evenly and bake uncovered for 20–25 minutes, until the zucchini is tender and tomatoes are slightly blistered.
Add the Feta:
Sprinkle crumbled feta evenly over the vegetables. Return to the oven and bake for another 8–10 minutes, until the cheese softens and lightly browns at the edges.
Garnish & Serve:
Remove from the oven, sprinkle fresh parsley on top, and serve warm.
Tips
Even slices: Slice zucchini into uniform rounds so they cook evenly.
Avoid sogginess: Don’t overcrowd the baking dish; spread vegetables in a single layer for better roasting and caramelization.
Extra flavor: Drizzle a little balsamic vinegar before baking for depth.
Cheese texture: Add feta only in the last few minutes so it softens without drying out too much.
Meal prep friendly: This bake reheats well—store leftovers in the fridge up to 3 days.
Variations
Add protein: Toss in chickpeas before baking for a heartier vegetarian dish.
Cheese swap: Try goat cheese, ricotta salata, or halloumi for a different Mediterranean flavor.
Spice it up: Add red pepper flakes or a touch of harissa for heat.
Herb boost: Mix in fresh basil, dill, or mint after baking for a fresher finish.
Veggie variety: Add bell peppers, eggplant, or artichoke hearts for more color and texture.
Grain bowl style: Serve over quinoa, couscous, or farro to make it a full meal.
Q&A
Q: Can I prepare this dish ahead of time?
A: Yes, you can slice the vegetables and assemble them a few hours in advance. Bake just before serving for the best texture.
Q: Can I make it vegan?
A: Absolutely—just leave out the feta or replace it with a plant-based cheese alternative.
Q: What can I serve this with?
A: It pairs beautifully with grilled chicken, fish, or lamb, or can be served with crusty bread for a lighter vegetarian meal.
Q: Can I use green olives instead of kalamata?
A: Yes, though kalamata olives give the most authentic Mediterranean flavor, green olives work too and add a sharper taste.
Q: How do I prevent watery zucchini?
A: Lightly salt the zucchini slices and let them sit for 10 minutes, then pat dry before baking. This reduces excess moisture.
Nutrition Facts
(per serving, 4 servings total)
Calories: ~170–190
Protein: ~6g
Carbohydrates: ~10g
Fat: ~13g
Fiber: ~3g
Sodium: ~520mg
(Approximate values; actual nutrition depends on ingredients used.)
Conclusion
This Mediterranean zucchini bake is simple yet vibrant, bringing together fresh vegetables, briny olives, and creamy feta in one dish. It’s light enough for a side dish but satisfying enough to enjoy as a main, especially when paired with grains or bread. Easy, colorful, and full of Mediterranean flavor, it’s a recipe you’ll want to make again and again.