A sort of dish-free casserole that is so delicious you won’t ever use the extra zucchini to make muffins again!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 medium zucchini, halved and sliced
- ¼ cup diced red onion
- ¼ cup diced green bell pepper
- 2 (4 ounce) cans sliced black olives, drained
- ¼ cup crumbled feta cheese
- 2 tablespoons Greek vinaigrette salad dressing
- ¼ cup grape or cherry tomatoes, halved
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Nutrition Facts
| Calories | 143 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 792 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
added some Tajiin, garlic powder, salt and pepper – worked OK… may repeat with other options
This satisfies the Greek craving! Really good with Souzoukaklia.
Even if your not crazy about zucchini (which I’m not) you’ll love the flavor combo in this dish.
Too hot to cook it, so I served it uncooked. Great, fresh salad on a summers day!
Delicious! I’ve made it twice and will be making it again. I add extra oregano & black pepper to emphasise the Greek-style flavour.
This was so so when it was hot – 3 stars. Then i took the refrigerated leftovers for lunch the next day and it was fabulous as a cold salad – 5 stars. So much more flavor and crisper texture. I will make again ahead of time and serve cold.
this was so simple and absolutely delicious I doubled the recipe and paired it with Greek roasted chicken. My husband is still talking about it and asking for it again tonight.
loved the recipe.I also did not put in the two cans of olives but awesome recipe!! Great way to use up zucchini.
This was very good I was skeptical at first said maybe I should leave as a sald, but I am glad I didn’t a new favorite side dish in my home=))))
Loved this. I made the changes suggested by famous chef. Will make this again and again.
Definitely follow famouscooks’ suggestions. I used 3/4 of a cup of diced red onion and 3/4 of a cup of diced green peppers, for one zucchini. Used 20 kalamata olives (I sliced and diced). I used at least a half a cup of fat-free feta. When layering, mix in at least 1/2 a teaspoon of rosemary and freshly ground black pepper and garlic powder; I didn’t have Greek vinaigrette dressing I used an olive oil vinegrette dressing. I also, layered in finely diced capers. I put about 1T. of the olive oil on the foil and omitted the non-stick spray. YUMMY! But, the feta didn’t melt for me unlike the picture. UPDATE: I tried it in a casserole dish and did not like it at all. The ingredients and flavors didn’t melt together; it makes a better presentation in a casserole dish but doesn’t taste as good as the foil version. Definitely a keeper in the foil with slight alterations.
Like the previous reviewer, season the zucchini with ground pepper and dried rosemary and EVOO. Put in a baking pan and add a tasty hummus in between the layers. Bake in oven til bubbly.
This was good! I customized some- added cauliflower, increased to 1/4 cup of dressing and 1/2 cup feta and added fresh basil. We will have this again!
This was surprisingly very tasty. I had a little tomato & basil feta so I used the rest of that and combined with with regular feta which helped to give it more flavor. I also added the tomatoes at the very end and roasted them just a little. I think it gives the tomatoes and the dish so much more flavor. I also followed some of FamousCook’s recommendations in his/her review. Overall: Very Yummy
This recipe rocks!! I have a new favorite to use the zucchini from my garden now 🙂
I thought this was pretty good. I followed the suggestions made by famous cook and am glad I did. Had never had capers before, but found the to be pretty tasty. Will definitely make this again using the suggested modifications.
Very good dish. I made it for a dinner party and it went over very well and at the end of the night I mixed the leftover zucchini witht the greek pasta dish I prepared. It was fabulous!
Very simple and delicious. Great way to use of those garden zucchini!
I used Italian dressing ’cause that’s what I had. It came out very good served over pasta.
I really enjoyed this recipe. My friends also loved it. The perfect addition for our greek night.
This is a delicious way to get your veggies! Instead of baking, I just did mine on the stovetop, adding the tomoatoes and feta at the end of cooking. It was a hit and I would definitely make it again!