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Zucchini Bake With Feta and Tomatoes
At a Glance
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 1 hr 15 min
- Yield
- 6.00 serving(s)
Categories
- Casserole
Cuisine
- Mediterranean
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Zucchini Bake With Feta and Tomatoes brings together 5 large tomatoes, seeded and chopped, 2 garlic cloves, crushed, 1/2 cup olive oil in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 5 large tomatoes, seeded and chopped
- 2 garlic cloves, crushed
- 1/2 cup olive oil
- 1/2 cup chopped green onion
- 1 teaspoon sugar
- 3/4 teaspoon dried mint
- 3/4 teaspoon dried oregano
- 6 cups sliced zucchini
- 2 medium onions, cut into thin rings
- 4 -6 ounces crumbled feta cheese
- 1/2 cup dried breadcrumbs
- 1 tablespoon butter
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Instructions
Preheat oven to 350°F.
Grease a 9x13-inch baking dish.
Combine the tomatoes, garlic, oil, green onions, sugar, mint and oregano in a mixing bowl.
Arrange a layer of zucchini slices on the bottom of the baking dish, followed with a layer of the tomato mixture and then the onions.
Repeat until all the vegetables are used.
Then sprinkle on the feta; top that with the breadcrumbs and dot with small pieces of butter.
Bake for 35 to 45 minutes.
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