Zucchini Bake with Feta and Tomatoes: A Taste of Summer Sunshine

There’s a certain magic that happens when simple, sun-kissed ingredients come together to create something truly special. This Zucchini Bake with Feta and Tomatoes is one such dish. I remember the first time I encountered a similar preparation – it was during a sweltering summer in Greece, served alongside grilled fish as the sun dipped below the Aegean Sea. The vibrant colors, the slight tang of the feta, and the subtle sweetness of the tomatoes and zucchini, all infused with fragrant herbs, transported me instantly. It was comfort and elegance on a plate, a testament to how the freshest produce, handled with care, can sing. This recipe captures that essence, a delightful medley that’s both rustic and refined.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35-45 minutes
• Total Time: 55-65 minutes
• Servings: 6
• Yield: 1 (9×13-inch) baking dish
• Dietary Type: Vegetarian

Ingredients

This dish relies on the natural goodness of its components. Opt for the freshest zucchini and ripest tomatoes you can find for the best results.

• 6 cups sliced zucchini (about 3-4 medium zucchini)
• 2 medium onions, cut into thin rings
• 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
• 4-6 ounces crumbled feta cheese
• 1/2 cup dried breadcrumbs
• 1 tablespoon butter

Equipment Needed

• A 9×13-inch baking dish
• A large mixing bowl
• A knife and cutting board
• A measuring cup and spoons
• Oven

Instructions

Bringing this dish together is straightforward, allowing the ingredients to meld beautifully in the oven.

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish with a little butter or cooking spray. This ensures nothing sticks and makes for easier serving.
3. In a large mixing bowl, combine the chopped tomatoes, crushed garlic cloves, olive oil, chopped green onion, sugar, dried mint, and dried oregano. Stir everything together thoroughly. This creates the vibrant, herbaceous base for our bake.
4. Begin assembling the bake by arranging a layer of zucchini slices on the bottom of the prepared baking dish.
5. Spoon a portion of the tomato mixture over the zucchini layer.
6. Follow with a layer of the onion rings.
7. Continue to repeat the layering process – zucchini, tomato mixture, and onions – until all the vegetables have been used, ending with a layer of the tomato mixture.
8. Evenly sprinkle the crumbled feta cheese over the top layer.
9. Next, top the feta with the dried breadcrumbs. This will create a lovely, golden-brown crust.
10. Finally, dot the surface with small pieces of butter. The butter will melt during baking, adding richness and helping the breadcrumbs to crisp up.
11. Bake for 35 to 45 minutes, or until the top is golden brown and bubbly, and the zucchini is tender when pierced with a fork. The aroma filling your kitchen during this time will be absolutely divine!

Expert Tips & Tricks

• Zucchini Prep: If your zucchini is particularly watery, you can lightly salt the slices and let them sit in a colander for about 15-20 minutes to draw out excess moisture. Gently pat them dry before layering. This step is optional but can help prevent a too-soggy bake.
• Tomato Choice: Ripe, flavorful tomatoes are key. If fresh tomatoes are out of season, good quality canned diced tomatoes (drained well) can be a decent substitute, though the fresh flavor will be missed.
• Feta Flavor: For a more intense feta flavor, you can add a little more than the suggested amount. Conversely, if you prefer a milder tang, use less or opt for a sheep’s milk feta, which can be creamier and less sharp.
• Herb Power: Fresh herbs, if you have them, can be used instead of dried. Double the amount of fresh herbs to dried for a more potent flavor.
• Even Browning: If you notice the breadcrumbs are browning too quickly before the zucchini is tender, you can loosely tent the dish with aluminum foil for the remainder of the baking time.

Serving & Storage Suggestions

This Zucchini Bake with Feta and Tomatoes is wonderfully versatile. It’s fantastic served warm as a substantial side dish alongside grilled meats, poultry, or fish. It also makes a satisfying vegetarian main course, perhaps with a simple green salad and some crusty bread.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a low oven (around 300°F/150°C) or microwave it until heated through. The texture might be slightly softer after refrigeration, but the flavors will have had time to meld further, making it just as delicious.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	335 kcal
Calories from Fat		228 g
Total Fat	25.4 g	39%
Saturated Fat	7 g	34%
Cholesterol	22.9 mg	7%
Sodium	327.8 mg	13%
Total Carbohydrate	22.2 g	7%
Dietary Fiber	4.4 g	17%
Sugars	10.9 g	43%
Protein	7.5 g	15%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

This recipe is a fantastic canvas for a few creative adaptations:

• Add Some Spice: For a touch of heat, add a pinch of red pepper flakes to the tomato mixture.
• Herb Garden: Feel free to experiment with other herbs like fresh basil, parsley, or even a hint of thyme.
• Different Cheese: While feta is traditional and delicious, a crumbled goat cheese or even small cubes of halloumi could offer a delightful twist.
• Gluten-Free Option: For a gluten-free version, simply omit the breadcrumbs or use gluten-free breadcrumbs. The bake will still be wonderfully flavorful.
• Vegan Adaptation: To make this dish vegan, omit the feta and butter. You could substitute the feta with a sprinkle of nutritional yeast for a cheesy flavor and perhaps add some extra olive oil or a vegan butter alternative for richness.

FAQs (Frequently Asked Questions)

Q: Why should I seed the tomatoes?
A: Seeding the tomatoes removes some of the watery pulp, which helps prevent the bake from becoming too watery and ensures a more concentrated tomato flavor.

Q: Can I use fresh herbs instead of dried?
A: Absolutely! Fresh herbs offer a brighter flavor. A good rule of thumb is to use about three times the amount of fresh herbs as you would dried.

Q: My zucchini releases a lot of water. What can I do?
A: As mentioned in the tips, you can lightly salt the zucchini slices and let them drain. Patting them dry before layering is crucial if you choose this method.

Q: How do I know when the zucchini is cooked through?
A: The zucchini should be tender when pierced with a fork. It will soften considerably during baking, but you don’t want it to be mushy.

Q: Can I make this dish ahead of time?
A: You can assemble the bake ahead of time and refrigerate it. Add the breadcrumbs and butter just before baking to ensure a crisp topping. You may need to add a few extra minutes to the baking time if baking from cold.

Final Thoughts

This Zucchini Bake with Feta and Tomatoes is more than just a recipe; it’s an invitation to savor the simple pleasures of summer. Its vibrant colors, aromatic herbs, and delightful balance of creamy feta, sweet tomatoes, and tender zucchini make it a guaranteed crowd-pleaser. Whether you serve it as a hearty side or a vegetarian star, I encourage you to give this dish a try. I’m confident it will become a cherished part of your culinary repertoire, bringing a taste of sunshine to your table any time of year. Enjoy the process, and most importantly, savor every delicious bite!