Best 2 Greek Zucchini Feta Bake Recipes

**Discover the Delightful Symphony of Flavors in Greek Zucchini Feta Bake: A Culinary Journey into Mediterranean Cuisine**

Embark on a culinary adventure to the sun-drenched shores of Greece with the irresistible Greek Zucchini Feta Bake. This delectable dish, a true testament to Mediterranean cuisine, tantalizes the taste buds with its vibrant flavors and textures. Savor the perfect harmony of tender zucchini slices, tangy feta cheese, aromatic herbs, and a hint of lemon zest, all enveloped in a creamy tomato sauce. Indulge in this symphony of flavors, complemented by variations that cater to your dietary preferences, including a vegan option. Prepare to be captivated by this culinary masterpiece, whether you're a seasoned home cook or a novice seeking a taste of authentic Greek cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK ZUCCHINI & FETA BAKE

Greek Zucchini & Feta Bake image

Looking to highlight your meal with something light, indulgent and golden on top? Turn to this Greek-style egg bake. -Gabriela Stefanescu, Webster, Texas

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil, divided
5 medium zucchini, cut into 1/2-in. cubes (about 6 cups)
2 large onions, chopped (about 4 cups)
1 teaspoon dried oregano, divided
1/2 teaspoon salt
1/4 teaspoon pepper
6 large eggs
2 teaspoons baking powder
1 cup reduced-fat plain yogurt
1 cup all-purpose flour
2 packages (8 ounces each) feta cheese, cubed
1/4 cup minced fresh parsley
1 teaspoon paprika

Steps:

Preheat oven to 350°. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the zucchini, half of the onions and 1/2 teaspoon oregano; cook and stir 8-10 minutes or until zucchini is crisp-tender. Remove from pan. Repeat with remaining vegetables. Return previously cooked vegetables to pan. Stir in salt and pepper. Cool slightly., In a large bowl, whisk eggs and baking powder until blended; whisk in yogurt and flour just until blended. Stir in cheese, parsley and zucchini mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with paprika., Bake, uncovered, 30-35 minutes or until golden brown and set. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 231 calories, Fat 13g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 583mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)

Briam (Greek Baked Zucchini and Potatoes) image

Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side.

Provided by Diana Moutsopoulos

Categories World Cuisine Recipes European Greek

Time 2h

Yield 4

Number Of Ingredients 7

Ingredients

2 pounds potatoes, peeled and thinly sliced
4 large zucchini, thinly sliced
4 small red onions, thinly sliced
6 ripe tomatoes, pureed
½ cup olive oil
2 tablespoons chopped fresh parsley
sea salt and freshly ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.

Nutrition Facts : Calories 533.8 calories, Carbohydrate 65.8 g, Fat 28.3 g, Fiber 12.5 g, Protein 11.3 g, SaturatedFat 4 g, Sodium 141.4 mg, Sugar 16.2 g

Tips:

Choose fresh, firm zucchini: Look for zucchini that is deep green in color and has no blemishes. Avoid zucchini that is soft or has bruises.
Slice the zucchini evenly: This will help ensure that the zucchini cooks evenly.
Use a sharp knife to cut the zucchini: This will help prevent the zucchini from tearing.
Don't overcrowd the pan: When cooking the zucchini, make sure to leave enough space between the slices so that they can cook evenly.
Cook the zucchini until it is tender but still has a slight bite: Overcooking the zucchini will make it mushy.
Use a good quality feta cheese: The feta cheese is a key ingredient in this dish, so it's important to use a good quality cheese that has a strong flavor.
Serve the dish hot: This dish is best served hot out of the oven.

Conclusion:

Greek zucchini feta bake is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of zucchini, feta cheese, and herbs is simply irresistible. This dish can be served as a main course or a side dish. It is also a great way to use up leftover zucchini. With its vibrant flavors and simple preparation, this dish is sure to be a hit at your next gathering.